Good evening all my hive friends, how are you all? Are you all well? I hope you are all well. This time I will post a photo of Acehnese Timphan cake.
Timphan cake is a traditional cake from Aceh, Indonesia. It's typically served during major holidays like Eid al-Fitr or traditional Acehnese events. Timphan is made from banana dough filled with sweetened grated coconut, wrapped in banana leaves, and steamed until cooked through
Timphan cake consists of the following ingredients:
4–5 ripe plantains (mashed)
250 grams of glutinous rice flour
1 tablespoon of thick coconut milk
A pinch of salt
Filling (Coconut Filling):
200 grams of grated coconut (choose young coconut)
150 grams of brown sugar (finely grated)
1 pandan leaf (tied in a knot)
A pinch of salt
100 ml of water
Ingredients for making timphan cake
Banana leaves for wrapping (wilt over a fire or steam to make them pliable)
How to make timphan cake:
- Make the filling:
Mix the grated coconut, brown sugar, salt, pandan leaves, and water in a pan.
Cook over medium heat, stirring frequently, until the water evaporates and the dough becomes smooth.
Remove from heat and let cool slightly.
- Make the crust:
Mix the mashed bananas with the glutinous rice flour, coconut milk, and salt.
Mix until a soft, non-sticky dough forms.
- Wrapping:
Take a banana leaf and brush it with a little oil.
Place a tablespoon of dough and flatten it.
Add a tablespoon of coconut filling in the center.
Fold and wrap like a small rice cake.
- Steaming:
Steam the timphan for 30–40 minutes or until cooked through.
Remove from the heat and let it cool slightly before serving.
This is how the timphan cake looks after it's cooked, all of you Hive friends.
Greetings from me to all of you @monzo