Kue Timpan is one of the traditional cakes originating from Aceh. This one cake includes a type of wet cake made from basic ingredients of sticky rice and plantain. In it there are usually various variants of content such as grated coconut or srikaya. Kue Timpan is one of the traditional food that is quite famous in Aceh, and is often presented as the main menu during the holidays.
In the process of making it, first must make the dough sticky and banana first. To make it, coconut milk, banana, and glutinous rice flour are cooked. Then add the sugar and salt little by little and stir slowly until cooked. Then chill a few moments. Once cool, the dough is then rolled up or rolled into one. Then after making the dough is complete, followed by making the contents of Kue Timpan. For the content of grated coconut and srikaya, it is usually done in a slightly different way and in accordance with each ingredient. After the dough and the contents of the timpan are ready, then proceed with making Kue Timpan. To make it, the banana leaf spread over the cork and put a spoon of sticky rice on it. After that, give the contents of enough timpan, and roll the dough until the contents of the timpan covered batter. Then batter the dough with banana leaves and steam until cooked.
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