wet cake typical aceh (timphan asoe kaya)

Timphan Asokaya

Timphan is one of Aceh's special foods. Timphan skin is made using a mixture of glutinous rice flour and banana, a mixture of sticky rice flour and pumpkin, some even use ripe papaya, and also purple sweet potato.
The contents were there from unti or srikaya.
What I make is from the pumpkin and its contents from srikaya.

Ingredients
500 gr glutinous rice flour
1/2 medium yellow squash, steamed until cooked, heat hot puree
to taste salt
Young banana leaves to wrap
Eat oil to polish
Srikaya materials:
1 cup chicken eggs, approximately 5-6 grains
1 cup thick coconut milk from 1 coconut
10 pieces of pandan leaves
1 cup full of granulated sugar
A little salt
A little pasta pandanus (may be skip)
A little vanilla to avoid fishy

Step

Grated coconut in a blender with a little water and pandan leaves. Then squeeze until 1 glass of coconut milk pandann thick.

Mix the hot yellow squash with glutinous flour and a little salt, knead until smooth. Sticky glutinous rice is not allowed at once. Soft dough should not be hard. Round round dough as big as a ball of pimpong.

Olesi banana leaf with cooking oil, take 1 round dough, thin banana leaf, give 1 tsp srikaya in the middle. Roll and pack well. Steam about 30 minutes in hot container.

Srikaya: beat the egg together with vanilla and sugar until sugar until fluffy. Coconut milk and salt. Shake well. Pour wobbly, steam until cooked, cut into small pieces and ready for use