Timphan is a typical Aceh cake that is always there in every acara2 area, also often so coffee coffee friends in coffee shops in Aceh there, generally use jackfruit, but there is also a banana or sweet potatoes, leaves used to wrap timphan must banana leaves are still young and still rolled up (many say it will damage the banana tree, but still not tetep going to grow again and bear fruit even though the young leaves hehe) because it will easily folded and the color jg nice green young.
Sarikaya Materials:
2 eggs (original recipe 3)
120 gr sugar
100 ml thick coconut milk
1/4 teaspoon salt
1 tbsp of wheat flour
50 gr nagka, cut small box (replace with 4 lmbr of pandan leaves)
Leather material:
250 grams of steamed purple sweet potatoes, puree
250 grams of sticky rice flour
250 ml of thin coconut milk
2 tbsp sugar
1/4 teaspoon salt
young banana leaves (which are still curled) ntk wrap
How to make:
Sarikaya: beat eggs, sugar, n salt with whisk until dissolved. Add coconut milk, mix well. Enter the egg solution into the flour while stirring using whisk until flattened and not bergerindirl. Add the jackfruit over medium heat while stirring until boiling and thickening. Ankat, let it cool.
Skin: cook sweet potatoes, coconut milk, sugar and salt until the sweet potatoes are destroyed. Chill.
Add the sticky rice flour to the sweet potato dough and knead until it becomes a scavenged dough. If you still can add a bit of sticky glutinous rice flour.
Prepare young leaves that have been cleaned and cut. Olesi oil. Take the dough as big as a ping pong ball, flatten lengthwise, give the curlebs 1 teaspoon sarikaya, then mix the dough and wrap it with banana leaf. No need to be embedded with stick.
Steam in a medium-sized heated flame for 15 minutes. Lift and chill.
Ready to be served
