 Timphan | |
| Alternative names | Timpan |
|---|---|
| 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 orjeumphan is a steamed banana dumpling, a traditionalkue specialty ofAceh,Indonesia usually served during Eid or other special occasions.[1] Ingredients to make timphan consists ofglutinous rice flour, groundbanana andcoconut 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 sweetenedserikaya or grated coconut mixed with sugar. Then the dough is wrapped inbanana leaves and steamed for an hour.
It is quite similar to another Indonesian favouritekue,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.
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