Timphan (Banana Sticky Rice Cake with Custard)
Timphan Pisang Srikaya
A traditional Acehnese cake of glutinous rice flour and banana, filled with coconut custard or coconut, wrapped in young banana leaf and steamed. A must at Eid in Aceh.
- Time
- 1 hr 15 min
- Serves
- 12 people
- Origin
- Aceh
- Type
- Cakes & Snacks
Ingredients
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Custard filling
How to Make
Make the custard: whisk eggs and sugar, add coconut milk and pandan. Cook over low heat, stirring, until thick. Cool.
Mix the glutinous rice flour, mashed banana and salt, adding coconut milk little by little until the dough can be shaped.
Place a spoonful of dough on a banana leaf and flatten it lengthwise.
Add a teaspoon of custard in the middle, then fold the leaf so the dough encloses the filling.
Steam for 25 to 30 minutes until cooked.
Let cool before unwrapping so it does not stick.
Kitchen tip
Choose young, pliable banana leaves. Older leaves tear easily when folded.
Questions
Where does Timphan (Banana Sticky Rice Cake with Custard) come from?
Timphan Pisang Srikaya is a traditional dish from Aceh (capital: Banda Aceh), in the Sumatra region of Indonesia.
How long does Timphan (Banana Sticky Rice Cake with Custard) take to make?
It takes about 1 hr 15 min in total to make 12 servings, including preparation.
What is the secret to a good Timphan (Banana Sticky Rice Cake with Custard)?
Choose young, pliable banana leaves. Older leaves tear easily when folded.