Make timphan (khas Aceh) with banana leaves and coconut filling🤤🥰

Assalamualaikum wr wb?
Hi all ..
How about you, I hope you are in good health always, don't go anywhere you will stay here first, on this occasion I want to share how to make a timphan
Alright to be more in short, this time I will share a typical Acehnese cuisine: my experience *how to make a grated coconut contents

• Ingredients
  To make food I need to prepare equipment and ingredients as an artificial recipe to be delicious, tasty and tasty.
  
  Tybhan materials

---

MATERIALS	Dose / amount
Banana	10
Rice Flour	400gr
Vegetable/Fried Oil	A little
Grated coconut	1 medium size
Young Banana Leaves	enough

---

Making steps

• Step 1
  Prepare 10 bananas that have been peeled and cleaned, put it in a spacious and thin container, so that it is easy when the mixture is squeezed like a massage (I stir the dough by using a clean hand. So that the tympan dough as I want).
  
  Banana container

• Step 2
  After the banana feels enough, then I pour only half flour and start squeezing with my hands over so that the banana becomes smooth. As inside the mill.
  
  Smooth bananas by squeezing / massaged by hand

• Step 3
  After the bananas are smooth, I continue to pour flour from the second stage, and also squeeze the dough again until evenly distributed. Flour and bananas fused.
  
  How to stir the dough by squeezing until evenly distributed

• Step 4
  A few minutes stirring the dough. The dough is not sticky, that means it is cooked, then the dough is stuck so that it is easy when taking. As shown in the picture below:
  
  Buildup of dough

• Step 5
  After the dough is cooked, I take a little / pinch the dough pile and make it like a pimpong ball, then place it on a young banana leaf that has been smeared with oil, and I press with the tip of my finger until it widen.
  
  How to form a pimpong ball and press until it widens with the tips of the fingers.

• Step 6
  After the dough is widened, I fill the grated coconut cooked on the side of the dough, with the dose according to your taste. Previously, this grated coconut I was tantrum with a mixture of sugar so that the contents were sweet to invite tastes.
  And also roll / wrapped the dough bent like keroncong, then open it again and press the side of the dough, so that the side is fused or menlegkat so it does not easily break the inside. For more details, you can see in the image below:
  
  Filling the contents in grated coconut tearing, and how to wrap the dough so as not to break easily

• Step 7
  After filling the dough, I wrap / roll the dough like a pepes package and fold the tip of the leaf down so it is not easy to escape.
  
  How to roll up with young banana leaves

• Step 8
  Steaming, after the dough is ready to be rolled/wrapped, I put the dough package into the coating container (a container containing half water). I set and put the sideways. So that the dough is evenly distributed and ripen quickly. To wait for the arrival to take 20-25 minutes, it is completely ripe.
  
  Composition of the package to sideways

• Step 9
  Presentation, after 25-30 minutes, finally the dough was cooked too, I was able to present the tympan dough from the nursing.
  

And I will enjoy the contents in the tympan dough. The taste is very delicious and tasty. The flour mixture is very soft and soft. And there is also a sweet grated coconut in it.
At our place, Timphan was made for event offerings, such as the inauguration of marriage, thanksgiving, the sunnah of the Apostle. Timphan is not with the contents of grated coconut alone, many of us process the taste of the stuffing with ingredients other

Thus the review from me, I hope you like it and thank you very much for stopping by my friends and hopefully your day is always fun.

Thanks you

---