****Recipe****
350 grams of plantain (banana)
200 grams of sticky rice flour
25 ml of vegetable oil
to taste salt
content50 grams of grated young coconut
2 pieces of pandan leaves
150 grams of sugar (sweet to taste)
50 grams of brown sugar (so this color is more interesting)
The first step, Input grated coconut kepajan, input sugar, brown sugar, then input water and pandan leaves, stir until cooked and all ingredients together with coconut. After the mateng then cooled before use as the core.
Next step two, make the skin dough: banana puree, and input all the basic ingredients of glutinous rice, salt to taste by stirring until all mixed perfectly and add little by little vegetable oil to dough until the dough does not stick to the skin.
The final step, take the young banana leaves that have been previously dilayukan and cut into pieces according to the size of timphan cake. Then spread with vegetable oil. Then wipe the dough on the leaves that have been in the oil rubbing, input the core dough and roll and then on the wrap. Do that until the dough runs out. Then steam the timphan cake for about 15 minutes. Once cooked ready to be served and eaten (better to eat when the cake is cold).
This cake is a favorite cake of all my family. Usually cooked 1 day before Lebaran by my dear mother at home. And this became a favorite cake of the inhabitants of the house, especially my oldest brother. He can devour up to 10 pcs while hanging out front tv. Well from my mother I learned to make this timphan cake with a very simple recipe once. this cake always reminds the atmosphere of the house especially during the Lebaran.
