Timphan cakes typical of Aceh

Timpan cake is a traditional cake typical of Aceh which is generally textured soft and wrapped in banana leaves, where the stuffing is using jackfruit, srikaya and some are using durian depending on your taste, the process of making it very easy to practice at home

Timphan Pastry Making Materials:

Glutinous Flour 200 gr
Banana king baked 250 grams
2 tablespoons thick salad
Salt 1/4 tsp
Water whiting 1 tbsp

Material contents:
Cooked small chopped shrimp 25 gr
Chicken egg 2 eggs
50 ml thick pot
Sugar 100 gr
Grated young coconut 50 gr
Wheat flour ½ tsp
Pandan leaves 1 sheet
Vanilli 1/4 tsp.

How to Make a Cake Timphan:

The first step, Make skin dough:
Combine all the basic ingredients by stirring glutinous flour with banana that has been mashed and do not forget to enter the coconut milk with lime and salt until mixed with flat. After that you set aside temporarily

Next, Create the contents:
Beat eggs and sugar until thickened mixer or the like (usually mother in Aceh squeezed it by hand if not have mixer) then enter the flour and coconut milk thick. Then stir until blended and add cooked jackfruit (which had previously been minced small) and finely grated young coconut then you give pandan leaves. Then cook until thick, then lift and give vanilli then you mix again. Once cooked, then cool and use later as the contents of the timpan cake.

Lastly,
Take a young banana leaf that has been previously cut into pieces according to one size of cake timpan. Then spread with oil, then wipe the dough on the leaf. After that give the dough content and then rolled and wrapped, then steamed until cooked for about less than 10 minutes. Then after the matan, your artificial timpan cake is ready to serve.