Timphan

Nowadays, Timphan has become a topic of general interest for people of all ages and professions. From young students to professionals from different industries, Timphan has captured the attention of crowds around the world. With an influence that goes beyond cultural and geographical boundaries, Timphan has proven to be a relevant and significant topic in modern society. As the conversation about Timphan continues to grow, it is important to explore its different aspects and ramifications in various fields of study and practice. In this article, we will delve into the world of Timphan and examine its impact on everyday life, popular culture, and global development.

Timphan
Timphan
Alternative namesTimpan
CourseSnack
Place of originIndonesia
Region or stateAceh
Serving temperatureRoom temperature
Main ingredientsSteamed rice flour ground banana and coconut milk, filled with sweet coconut jam and wrapped inside banana leaf

Timphan or timpan is a steamed banana dumpling, a traditional kue specialty of Aceh, Indonesia usually served during Eid or other special occasions. Ingredients to make timphan consists of glutinous rice flour, ground banana and coconut milk. All of this materials are then mixed and stirred until a thick as a dough. The banana-rice flour dough is spread lengthwise and then it filled with sweetened serikaya or grated coconut mixed with sugar. Then the dough is wrapped in banana leaves and steamed for an hour.

It is quite similar to another Indonesian favourite kue, nagasari. The difference is nagasari uses the slices of banana as fillings, while timphan is filled with sweet grated coconut instead, while banana is incorporated into its skin dough.

See also

References

  1. ^ "Sihir Timphan, Kesohor ke Nusantara". Serambi Indonesia (in Indonesian). 19 October 2013.


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