In its presentation, the timpan cake is wrapped in banana leaves and the texture is also quite soft. In addition, a variety of filling ingredients that use fruit such as jackfruit, serikaya, durian and others.
This cake is usually found in several traditional and modern markets. So, for those who want to try timpan cake quickly, please buy this cake in these places.
Check out the following recipe for how to make traditional Aceh timpanzees:
Materials used:
200 grams of glutinous rice flour
250 grams of plantain (puree first)
2 tablespoons thick coconut milk
1/4 teaspoon table salt
1 tablespoon whiting water
Materials used for the contents:
25 grams of ripe jackfruit (chopped small)
2 chicken eggs 50 ml thick coconut milk
100 grams of sugar
50 grams of young coconut (finely grated)
½ teaspoon flour
1 sheet of pandan leaves
¼ teaspoon of powdered vanilla
How to make Cake Timpan:
Make the skin mixture first by adding the glutinous rice flour and mashed banana in a mixing container until well blended.
Pour the thick coconut milk, whiting water and table salt, stir until they are completely blended. Then set it aside first.
Next to make the filling, mix the chicken eggs and sugar, beat using a mixer until thick.
Add the chopped ripe jackfruit, grated young coconut and pandan leaves, stir until blended and cook until thickened.
Remove then add the vanilla powder, stirring evenly.
Prepare banana leaves, cut the size of the timpan cake and spread with oil.
Take the skin mixture to taste and then thin it over the banana leaves that have been given the oil.
Then roll and wrap neatly, arrange in a steamer and steam for 10 minutes or until cooked.
