TIMPHAN CAKE

---

Timphan Cake: A Culinary Heritage from Aceh

Timphan cake holds a rich history in Aceh, with its origins tracing back to the era of the Aceh Darussalam Sultanate. It is an inseparable part of Acehnese daily life and has been passed down from generation to generation.

Origins and Historical Background

• Era of the Aceh Darussalam Sultanate:
  Timphan is believed to have emerged during the time of the Aceh Darussalam Kingdom, where it became a special delicacy among the Acehnese community.

• Cultural Heritage:
  Timphan represents a symbol of Acehnese culinary identity, with its recipe and traditional preparation method handed down through the generations.

• Role in Ceremonies and Celebrations:
  Timphan is often a central feature in traditional Acehnese events and celebrations, such as Eid and other festive days.

The Uniqueness of Timphan

• Local Ingredients:
  Timphan is made from natural, locally-sourced ingredients such as glutinous rice flour, bananas, coconut milk, and Acehnese spices.

• Distinctive Taste and Texture:
  Timphan has a unique flavor and texture—soft, chewy, and rich in traditional taste.

• Traditional Preparation Process:
  The making of Timphan involves a detailed and traditional process, reflecting the local wisdom and deep-rooted customs of Aceh.

Timphan’s Role in Acehnese Society

• A Symbol of Local Wisdom:
  Timphan stands as a symbol of Aceh’s cultural wisdom and heritage, continuously preserved and celebrated.

• A Medium of Social Connection:
  The preparation of Timphan is often a communal activity among Acehnese women, providing a moment for bonding, sharing stories, and strengthening community ties.

• Essential in Festivities:
  Timphan is considered a must-have dish during festive celebrations in Aceh, symbolizing unity and togetherness.

Main Dough:

1. 350 grams of pisang raja (king bananas or ripe plantains)
2. 200 grams of glutinous rice flour
3. 25 ml of vegetable oil
4. Salt to taste

Filling:

1. 50 grams of grated young coconut
2. 2 pandan leaves
3. 150 grams of granulated sugar (adjust sweetness to taste)
4. 50 grams of palm sugar

---

Instructions

Step 1: Prepare the Filling
Place the grated coconut in a pan. Add granulated sugar, palm sugar, water, and pandan leaves. Cook the mixture over medium heat, stirring continuously until everything is well combined and the mixture thickens. Once done, set it aside to cool — this will be used as the filling.

Step 2: Make the Dough
Mash the bananas until smooth. Add glutinous rice flour and a pinch of salt, and mix until fully incorporated. Gradually add the vegetable oil while mixing to create a smooth, non-sticky dough.

Step 3: Assemble the Timphan
Use young banana leaves that have been wilted (by steaming or passing over a flame) and cut into rectangular pieces. Lightly oil each piece of banana leaf. Flatten a portion of the dough on the leaf, add some of the coconut filling, then roll and wrap it securely.

Repeat until all dough and filling are used. Steam the wrapped timphan for about 15 minutes. Once cooked, let them cool slightly — timphan is best enjoyed at room temperature.

---