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Timphan or timpan is a traditional Acehnese cake. This cake is a market snack that Acehnese people enjoy while drinking coffee. Generally, every coffee shop in Aceh sells timphan. The shape of this cake is flat, long and wrapped in young banana leaves.

The filling of timphan can be banana or pumpkin, the taste is sweet and legit. No wonder this timphan cake goes well with bitter black coffee.

Filling ingredients:
  • 2 eggs
  • 100 grams of granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon medium protein wheat flour
  • 100 ml coconut milk from 1/4 coconut
  • 2 jackfruit, cut into squares
  • 75 grams coarsely grated coconut, toasted
  • 1 pandan leaf
  • 1/8 teaspoon vanilla powder
Skin ingredients:
  • 5 plantains, mashed
  • 200 grams white glutinous rice flour
  • 1/4 teaspoon salt
  • 100 ml coconut milk from 1/4 coconut
  • 16 young banana leaves to wrap
Ilustrasi timphan, kue khas Aceh. (Dok. Shutterstock/Irfan M Nur)

How to Make Acehnese Timpan:
 
  1. For the filling, beat the egg, sugar, and salt. Add in flour. Stir well. Pour coconut milk little by little while stirring well. Add jackfruit, grated coconut, and pandan leaves. Mix well.
  2. Cook over low heat while stirring until thick. Add vanilla powder. Stir well. Remove from heat. Chill.
  3. Skin, mix plantain, white glutinous rice flour, and salt. Mix well. Pour coconut milk little by little while kneading until smooth.
  4. Take the skin dough. Flatten it. Add filling. Shape into a flat oval and wrap with young banana leaves. Pin with toothpicks at both ends.
  5.  Steam on medium heat for 30 minutes until cooked.