For people of Aceh would have been familiar with this type of cake. This is because, this timpan cake is a traditional cake of Aceh that has been inherited and has become a hereditary tradition among the people of Aceh. This is generally soft textured cake and wrapped in banana leaves, where the stuffing is using jackfruit, srikaya and some are using durian (depending on taste).
The process of making Timpan cake is not difficult - very difficult even you can easily make your home. If you are curious to know how the recipes make the cake timpan, then the following is how to make a cake timpan that I have described briefly for easy to understand and practiced in your home. Here are the ingredients and how to make a cake timpan.
Cake Making Material:
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 Saved Cake:
The first step, Make skin dough: Mix all the basic ingredients by stirring glutinous flour with bananas that have been mashed and do not forget to enter the coconut milk with lime and salt until mixed with flat. Afterwards, you put aside temporarily, Make the contents: Beat the eggs and sugar until thickened listen mixer or the like (generally mother in Aceh squeeze 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 chill and use later as the contents of the timpan cake. Lastly, take the young banana leaves that have been previously cut into pieces according to one size of the timpan cake. 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.