Timphan

{{Short description|Indonesian traditional steamed banana dumpling}} {{Infobox food | name = Timphan | image = Timphan Asoe Kaya.jpg | image_size = 250px | alternate_name = Timpan | caption = Timphan | country = Indonesia | region = Aceh | creator = | course = Snack | served = Room temperature | main_ingredient = Steamed rice flour ground banana and coconut milk, filled with sweet coconut jam and wrapped inside banana leaf | variations = | calories = | other = }}

'''Timphan''' or '''jeumphan''' is a steamed banana dumpling, a traditional ''kue'' specialty of Aceh, Indonesia usually served during Eid or other special occasions.<ref>{{cite news | work = Serambi Indonesia | title = Sihir Timphan, Kesohor ke Nusantara | date = 19 October 2013 | url = http://aceh.tribunnews.com/2013/10/19/sihir-timphan-kesohor-ke-nusantara | language = Indonesian }}</ref> Ingredients to make timphan consists of glutinous rice flour, ground banana and coconut milk. All of this materials are then mixed and stirred until a thick as a dough. The banana-rice flour dough is spread lengthwise and then it filled with sweetened ''serikaya'' or grated coconut mixed with sugar. Then the dough is wrapped in banana leaves and steamed for an hour.

It is quite similar to another Indonesian favourite ''kue'', nagasari. The difference is nagasari uses the slices of banana as fillings, while timphan is filled with sweet grated coconut instead, while banana is incorporated into its skin dough.

==See also== {{Portal|Food|Indonesia}} * List of steamed foods

== References == {{Reflist}}

Category:Indonesian dumplings Category:Vegetarian dishes of Indonesia Category:Banana dishes Category:Kue Category:Steamed foods Category:Snack foods Category:Acehnese cuisine