Cimol Bojot is the latest viral evolution of Cimol, the traditional West Javanese street food made from Aci (tapioca starch). Unlike regular Cimol, which is often dry and served with powdered seasoning, Cimol Bojot is drenched in a savory, aromatic oil mixed with chili flakes, herbs, and spices.

The name “Bojot” is a local term meaning “soggy” or “mushy,” referring to how the hot oil makes the chewy Cimol soft, sticky, and perfectly coated in seasoning—a texture that has become addictive for many fans.

Why Cimol Bojot Went Viral

1. Unique Texture Combination: The Cimol itself is chewy and slightly sticky. When warm, the oil-based seasoning coats it, making it soft and incredibly flavorful, appealing to those who love a rich mouthfeel.
2. Aromatic Oil Base: The dominant flavor comes from the hot oil infused with fried garlic, shallots, and fragrant herbs like kaffir lime leaves. This elevates the simple starch snack into a complex savory bite.
3. Customizable Spice: Like many viral Indonesian foods, the heat level is easily adjustable using chili flakes, catering to every level of spice preference.

Recipe: Savory and Chewy Cimol Bojot

This recipe includes instructions for making chewy Cimol from scratch and preparing the aromatic seasoning oil.

A. Cimol Ingredients:

• 200g Tapioca Starch (Aci)
• 3 cloves garlic, mashed
• 1/2 tsp salt
• 1/2 tsp chicken stock powder
• 150 ml boiling water
• Oil for frying

B. Aromatic Seasoning Oil:

• 100 ml cooking oil
• 3 cloves garlic, thinly sliced
• 3 shallots, thinly sliced
• 3 kaffir lime leaves, thinly sliced
• 2 tbsp chili flakes (or more, for spiciness)
• 1 tsp chicken stock powder
• Pinch of salt

Instructions:

1. Make the Cimol Dough:
   • In a bowl, mix 150g of tapioca starch, mashed garlic, salt, and stock powder.
   • Pour the boiling water over the mixture all at once. Mix quickly with a spoon until it forms a sticky, thick paste (biang).
   • Add the remaining 50g of tapioca starch to the paste. Knead the dough gently by hand until it’s smooth and easy to handle. Do not over-knead, as this can make the Cimol tough.
2. Shape and Fry the Cimol:
   • Roll the dough into small, marble-sized balls.
   • Place the Cimol balls into a pan of cold oil (this prevents the Cimol from exploding).
   • Turn the heat to medium-low. Fry the Cimol slowly until they float and the outer layer feels slightly hard and crispy (about 10–15 minutes). Drain well.
3. Prepare the Aromatic Oil:
   • While the Cimol is frying, prepare the seasoning oil. Heat the 100 ml of oil.
   • Fry the thinly sliced garlic, shallots, and kaffir lime leaves until they are golden brown and very fragrant. Remove the pan from the heat.
   • Immediately stir in the chili flakes, stock powder, and salt into the hot oil. The oil should sizzle, releasing the chili aroma.
4. Assemble and Serve:
   • Place the freshly fried Cimol in a bowl.
   • Pour the entire aromatic seasoning oil (including the fried garlic and shallots) over the warm Cimol.
   • Mix quickly and vigorously until all the Cimol are coated and slightly softened by the oil.
   • Serve immediately while warm and sticky.

Cimol Bojot is a testament to how simple Indonesian street food can be transformed into a viral sensation with a little bit of creativity and a lot of chili oil!