This is an old revision of this page, as edited by Ser Amantio di Nicolao (talk | contribs) at 06:17, 27 November 2022 (Removing from Category:Indonesian snack foods in subcat using Cat-a-lot). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 06:17, 27 November 2022 by Ser Amantio di Nicolao (talk | contribs) (Removing from Category:Indonesian snack foods in subcat using Cat-a-lot)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) Indonesian traditional steamed banana dumplingTimphan | |
Alternative names | Timpan |
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Course | Snack |
Place of origin | Indonesia |
Region or state | Aceh |
Serving temperature | Room temperature |
Main ingredients | Steamed 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. 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
- "Sihir Timphan, Kesohor ke Nusantara". Serambi Indonesia (in Indonesian). 19 October 2013.
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