Timphan Asoe Kaya

Aceh province, the westernmost province in Indonesia that has a myriad stories of history, culture, religiosity, conflict, and culinary tastes. Not only a cuisine that is rich in spices, Aceh is also quite creative in cooking process. One of them is timphan. Timphan is a typical Aceh cake that usually contains coconut and srikaya (asoe kaya) and wrapped in banana leaves.

In past time timphan were only made for family feast and religious celebration such as maulid nabi, eid al-fitr and eid al- adh but now you can find them al-the-year round at coffe shop throghtout Aceh espesially in Banda Aceh.

If you want to eat them you should go for morning coffe because they' re usually sold out in the afternoon. Or you can buy it at a cake seller who sells it in the morning.
This soft cake made from grated coconut ( kelapa parut ) and egg jam ( sri kaya ) so made into a roll with rice flour dough about as long as your middle finger. Each one of these is then separately rolled in special banana leaves and cooked by steaming.

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