Pumpkin timphan cake filled with srikaya and coconut. Soft & chewy

Still with typical food. This time I will make a traditional Acehnese cake/dish that has been very popular from the time of our ancestors until now. This cake is very popular with all Acehnese people, namely timphan cake. How could it not be! Timphan has a sweet, delicious and attractive taste when people eat it. Timphan is often used as the main dish menu at various events such as Eid, thanksgiving events and others. Timphan has been considered a mandatory dish that must be present to welcome guests. Making timphan takes time and patience because timphan is a fairly complicated cake. Why do I say complicated! Because there are some people who make this cake sticky on the leaves. However, I am very proud that the results of the cake I made were not sticky and very delicious.

Timphan or a type of lepat is a food wrapped in banana leaf shoots that have a soft texture. Made from glutinous rice flour and other mixtures such as pumpkin, banana, durian and others. The filling variants are also diverse such as srikaya, grated coconut combined with pandan leaves so that the taste, color, and aroma of the cake are more fragrant and distinctive.

Let's go straight to the steps of making timphan cake. Before that, there are some ingredients used to make this cake that I get directly from my own garden, such as pumpkin, coconut, banana leaf shoots and pandan leaves.

Ingredients For Making Timphan Cake

Flour Dough Ingredients

500 gr glutinous rice flour
500 gr pumpkin
1 coconut (old coconut)
400 gr sugar (to make pumpkin compote)
A pinch of salt

Srikaya jam ingredients

4 eggs
250 gr sugar (sweet to taste)
6 pandan leaves (essence)
¹/² coconut for measuring 1 cup water (old coconut)
1 tbsp cornstarch (dissolve with a little water or 3 tbsp)

Coconut unti ingredients

¹/² coconut (use a slightly old coconut)
200 gr sugar
3 tbsp pandan leaves (essence)
A pinch of salt

Wrapping ingredients

Banana top leaves cut into 12 cm pieces
Sufficient oil for greasing

How To Make:

Step 1

Make the pumpkin compote first: Peel the pumpkin, wash it clean and cut it into small pieces.

Step 2

Prepare a pan, add pumpkin, sugar and coconut milk then cook for 15 minutes, add a little salt, stir occasionally so that the coconut milk does not curdle. Set aside

Step 3

Cut pandan leaves, add enough water then blend until smooth, separate the pandan essence from the dregs by filtering and squeezing. Set aside

Step 4

To make srikaya jam, add eggs, sugar and mix until the sugar dissolves or until it foams. Add the pandan essence to the egg mixture as a natural aroma and coloring. After that, put it in a pan. Cook over medium heat, add cornstarch, the aim is to make the jam thicker (for cornstarch optional) Cook for 15 minutes. Lift and transfer to a container. Set aside

Step 5

Finely grate the slightly old coconut to make unti, prepare a pan, add the grated coconut, sugar and pandan essence. Cook for 10-15 minutes. Lift and transfer to a container. Set aside

Step 6

After finishing making the filling. Continue by making the flour dough, prepare a container, add the flour, add the pumpkin compote little by little until it forms a dough.

Step 7

Take a piece of banana leaf, brush it with a little oil (the goal is to prevent it from sticking to the leaf), take the dough and flatten it, fill it with srikaya jam and coconut pieces, then wrap it up until finished

Step 8

Put all the timphan cakes into the steamer, arrange them neatly, then cover. Steam for 25 minutes, then remove.

Step 9
Clean the oil on the cake with a cloth so that it doesn't stick when held. Cut the ends of the banana leaves to make it neater and prettier as in the picture

Result

The dish for the beloved family is finished with satisfying results, ready to be enjoyed! Well, which one do hivers prefer, timphan filled with srikaya jam or coconut unti? As for me, I like them all.

Thank you to the readers!
I hope my hivers friends like my cooking recipe

See you in the next recipe!