kekarah and timphan aceh

Assalamualaikum Friends of stemian, tonight I am posting about the traditional cake of aceh that is kekarah. Currently Aceh's special culinary began to be known and loved throughout Indonesia. It's time for culinary taste of Aceh is delicious bin top markotop. Not exaggerating or too proud of the same ancestral land in my opinion so, but try for those who have never tried the typical culinary Aceh. Try and feel alone and guaranteed you all will agree that the typical culinary Aceh is indeed top and it makes addictive.
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There is one thing that I think rada weird ya sahabats. Almost all the typical culinary Aceh is dominant spicy flavor and spices. What I know is the Acehnese hobby cuisine with spices and spicy super-nendang. Almost all Acehnese admitted that they do not like foods that taste sweet. Like the old brother when he first came to medab ​​and had time to feel the stress even to the pain because it does not match the Javanese cuisine which is dominated by sweet taste. Strangely contrary to the spicy cuisine, almost all Aceh traditional cake is dominant sweet taste.

From a variety of Aceh traditional cakes, there are some who often appear on special days such as Lebaran day or when a traditional event such as a wedding. Like when my brother's family came to apply first, there was one big talam with original Acehnese traditional cakes that made me excited that the cake was similar to this bird's nest.

Actually this aceh traditional cake is not everyone can make it. because in addition to difficult to make it also difficult to mix the dough to produce a delicious taste and crunchy. So this cake is only certain people who can make it.

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Timphan is a small snack like lepat from Aceh. The material for making timphan consists of flour, banana and water. All of these ingredients are then stirred until chewy. Then made elongated and in it filled with serikaya or grated coconut mixed with sugar. Then the dough is wrapped in banana leaves and steamed for 15 to 20 minutes..
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