How to Make Typical Timphan Cake ith Caramel Coconut Filling

TIMPHAN

Timphan or often known as cake Timpan is a traditional dish originating from the area where I live, namely Aceh, Indonesia, where this cake is usually served for certain occasions.

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What is timphan?

Timphan is a cake made from glutinous rice flour which is stirred using a mixture of fruit pulp such as pumpkin, banana or papaya, wrapped in banana leaves and stuffed with caramelized coconut or srikaya jam. Timphan is one of the traditional food recipes that has been around for a long time, from generation to generation.

Plantvegan lovers, this traditional cake is a cake that is served on certain days, or special events, such as holidays, family events or other occasions. Well, it just so happened that yesterday at my house there was a family gathering for thanksgiving, and I made this cake together with the help of my family, namely my mother and my brothers. For the process of forming a cake, it must be done together so that the cake is finished quickly because it takes a long time to process.

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Start Cooking

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Stuffing Ingredients

• 200 grams of grated coconut
• 300 grams of sugar
• 1 pandan leaf
• 1 teaspoon salt

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Before making timpan, we must first prepare the filling made of grated coconut, the grated coconut you use must be a bit young because it will greatly affect the texture of the caramelized coconut filling. If you use an older coconut, the caramelized coconut will have a tough texture.

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How to make caramel coconut filling

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STEP 1

The first step is to prepare the grated coconut that has been mixed with sugar first, stir until the sugar blends perfectly with the grated coconut.

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STEP 2

Then enter the salt and pandan leaves into the coconut that has been stirred evenly.

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STEP 3

The next step is to add 100 grams of sugar, stir until the sugar turns brown to caramel.

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STEP 4

Then enter the grated coconut that has been stirred with sugar and pandan leaves, enter slowly while stirring evenly.

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STEP 5

Then add one cup of water and stir again until the caramelized grated coconut is not sticky or lumpy.

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STEP 6

Then cook for about 30 minutes until the grated coconut is completely dry and does not contain water.

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After preparing the grated coconut, then we will prepare the outer shell flour dough on this timphan cake, now this stage also takes a long time, because the process must start from making pumpkin porridge or other fruit first, so instead of being curious, we will start cooking.

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Ingredients

• 200 grams thick coconut milk
• 250 grams of ground pumpkin
• 2 pandan leaves
• 500 grams of glutinous rice flour
• 1 cup cooking oil
• 1 teaspoon salt
• Enough young banana leaves

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How to make

STEP 1

The first thing to do before making the flour dough, I first prepare the porridge, which is to cut the pumpkin into small squares for easy cooking. Then put it in a cooking pot by mixing 50 grams of sugar, pandan leaves, and a teaspoon of salt.

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STEP 2

Then add 200 grams of thick coconut milk, cook the coconut milk using low heat. Cook the coconut milk until it really boils and stir gently so that the coconut milk does not break.

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STEP 3

Cook until the pumpkin is fully cooked or until the pumpkin is soft and crumbly. Now, after the pumpkin porridge is cooked, wait for the porridge to cool to make it easier to make the dough.

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STEP 4

Next we will start making flour dough, mash the pumpkin that has been made into porridge until completely smooth.
Then add the glutinous rice flour little by little, mix the two together and stir until the flour and porridge are well mixed and don't stick to your hands.

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STEP 5

Knead the flour until the flour is completely smooth, otherwise the flour mixture starts to cook or becomes smooth. Then the next step is to prepare the banana leaves, then cut them into small pieces, and prepare the cooking oil mixed with salt.

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STEP 6

The next step is to prepare the banana leaves by smearing with cooking oil first so that the timphan texture does not stick to the leaves. Round the dough and then flatten it on a banana leaf that has been smeared with cooking oil and add the coconut filling, then shape or cover the coconut filling according to the picture below.

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STEP 7

Next fold the young banana leaves
Try not to tear the leaves, this will affect the success rate of your cake, so do it until the dough runs out.

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STEP 8

Then arrange it neatly in the steamer, stacking it sideways so that the timpan cake cooks evenly.

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STEP 10

Steam for about 25 minutes or until the cake is completely cooked. Once cooked, remove and cool in a wide container lined with banana leaves.

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TIPS

Now at the stage of steaming the cake, it is highly recommended after the steaming process the cake is immediately removed from the steaming container, because if you let it cool in the steamer it will affect your cake mushy because it will evaporate the water on the cake.

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Serving Suggestions

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Serve on your plate, by cleaning the remaining oil on the outside of the cake that is attached to the leaf using a tissue or cloth. Then cut the tip of the leaf a little so that the timpan cake looks neat and attractive. Now serve with coffee or hot tea timpan will taste more delicious.
Thank you for visiting, hopefully it will provide new inspiration for your recipe @nurfay.

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Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.

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