In every aceh society would have been very familiar with the name timphan because this food has become a food from generation to generation from the old one. Timphan is commonly made for example at home events such as khanduri, during Lebaran, and there are also making it in the month of Ramadan as a dessert.
How to make timphan aceh very simple and simple try to note from drawing barikut:
From the first and fourth images of the timphan that is ready to eat.
Fifth picture of brihleukat flour that has been in a match with the plantain.
Figure sixth and seven results dressings of flour and in pakek "U" with young banana leaves. And the drawing to delepan ready for steaming for 30 minutes and ready to enjoy like the picture above. Thanks.
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