Cimol Recipe

Ingredients

• 250g tapioca flour
• 2 tablespoons all-purpose flour
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon chicken bouillon powder (optional)
• 200ml hot water (boiling)
• Cooking oil for deep frying
• Chili powder, cheese powder, or other desired seasonings (for serving)

Instructions

1. In a large bowl, combine tapioca flour, all-purpose flour, minced garlic, salt, white pepper, and chicken bouillon powder (if using). Mix well.
2. Gradually pour the hot water into the flour mixture while stirring with a spoon or spatula until a shaggy dough forms.
3. Once the dough is cool enough to handle, knead it gently until smooth and pliable. Do not over-knead.
4. Take small portions of the dough and roll them into small balls, about 1-2 cm in diameter.
5. Place the Cimol balls into a pot of cold oil. Ensure the balls are fully submerged and not touching each other too much. This is crucial for their texture.
6. Turn on the heat to medium-low. As the oil heats up, the Cimol will gradually float to the surface.
7. Increase the heat to medium and continue frying, stirring occasionally, until the Cimol balls puff up and become crispy on the outside. Be careful not to let them brown too much.
8. Remove the Cimol from the oil using a slotted spoon and drain on paper towels.
9. Immediately after draining, transfer the hot Cimol to a bowl and toss with your desired seasonings (e.g., chili powder, cheese powder). Serve warm.