Timphan content of coconut trunk Typical kueh aceh

A typical Aceh cake, it feels nyummiiii can be soft, tasty n legit contents ... more
Xerlee Chiesa Xerlee Chiesa
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Ingredients
dough skin
3 bananas
6-7 tablespoons glutinous flour, 1 tablespoon cornstarch
1 tbsp sugar
a pinch of salt
water / coconut milk 50 ml (not pake smua)
stuffing material
1/2 coconut shavings
6-7 tbsp sugar
a pinch of salt
4 small jack pieces of cooked cookies2
1 lmbar pandan leaf node
cooking oil
Banana Leaf for bundle
Step
1 hour
Make the stuffing (unti) heat the skillet enter the cooking sugar to caramel while stirring then add a little water to enter the grated coconut, pandan n sugar leaves stir well cook until the batter so thick

Make the dough mix the flour, banana, sugar, salt mix well until Kalis add water / coconut milk a little until the dough is soft and loose on the hand ( not sticky)
yes

Take banana leaves rubbing cooking oil, take the skin dough of quail egg / pingpong ball press with fingertips to widen the stuffing taruk amid a neat wrap with leaves. Continue until it runs out

Put the timphan in the steamer put it on the side, then the timphan is steamed for 20 minutes until done, the mark is aroma (20 seeds of timphan)

Lift, wipe n pieces of timphan leaves. Ready to serve tea friends