Cimol — West Java, Indonesia

Cimol is a snack of small tapioca dough balls, deep-fried until the outside turns crisp and golden while the inside stays soft, chewy and stretchy, then tossed hot in a flavored seasoning powder while still steaming. This version is reported from West Java, within Sundanese street food culture, sold from carts and small stalls and especially popular among students and children looking for a quick, inexpensive bite between classes or on the way home. Tapioca flour is mixed with minced garlic, salt and a little chicken stock powder, then hot water is stirred in gradually to form a sticky dough. Once cool enough to handle, the dough is rolled into small balls and fried slowly in oil over medium-low heat, so they puff up and turn crisp outside without burning. As soon as they are drained, the hot balls are tossed in a seasoning powder such as chili or cheese flavor before serving. What distinguishes this version is its dough made purely from tapioca, giving an especially chewy and stretchy bite, and its coating in dry flavored powder rather than a dipping sauce, setting it apart from other Indonesian fried tapioca snacks made with rice flour or wheat batter.