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_{A valuable treat at home, when I prepare healthy traditional cakes of course without the use of processed ingredients. Ingredients that come from nature and are easily available around the house are transformed in such a way that they turn into delicious and unique snacks.}

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Timphan Boh Ubi

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Timphan is a traditional cake in my area, this cake is so popular that it is often used as a souvenir when visiting out of town. But did you know, there are many different types of timpan in each Acehnese tribal area. Even the use of materials and manufacturing methods will be different. However, there is one thing that is the same, namely wrapped in banana leaves and prepared by steaming.

Previously, I had made timphan cake using sticky rice flour and pumpkin mixture. This time I will make timphan with a different version without adding flour. Timphan this time in the Acehnese language is often known as timphan boh yam or in other words timphan cassava. The combination of grated cassava and processed grated coconut is very tempting, deliciously sweet and textured.

My family and I really like this delicious snack. In fact, this is my sister's favorite traditional cake. So, of course, in making timphan, the main thing that is needed most is a banana leaf package. For some reason, banana leaves will give a delicious aroma when we steam them later so that the cake we make will be even more exciting to enjoy.

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Ingredients for Making Unti Coconut

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• 500 grams of grated coconut,
• 2 pandan leaves
• 300 grams of granulated sugar
• Enough water
• 1 teaspoon salt

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So, for grated coconut, when making unti cooconut filling, make sure the coconut you use is not too old or too young. This will affect the texture and taste of the coconut kernels. In this recipe I use two medium sized coconuts. Below are the steps for preparing coconut nuts!

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Steps to Make Unti Coconut

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Step 1
Add granulated sugar to the grated coconut, now here the process is I stir the ingredients first and then cook.

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Step 2
Add salt, stir using your hands and squeeze the coconut a little so that all the sugar and salt are perfectly combined.

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Step 3
In a frying pan I started making the caramel, using 3 spoons of granulated sugar. If you want the color to be more intense, you can add more sugar when making the caramel.

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Step 4
After the sugar turns to caramel, I add the coconut that was stirred earlier. And also don't forget to add a little water.

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Step 5
Then add chopped pandan leaves. Cook until cooked, or mixs until the coconut is no longer watery.

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Now the coconut unti is ready to be served, and processed again to make cassava timphan. This coconut unti can also be used as a filling for other cakes, which are also Indonesian snacks. Coconut unti also have a long shelf life or are long-lasting when stored in cold temperatures if the manufacturing process does not contain water.

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Ingredients For Making Cassava Timphan

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1 kg cassava
100 ml coconut milk
To taste coconut berries
Enough banana leaves
1 teaspoon salt
2 tablespoons granulated sugar

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Cooking Procedure

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Step 1
Prepare all the necessary ingredients, first peel the cassava skin and wash it until clean.

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Step 2
Then I grated the cassava manually with a simple grater.

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Step 3
Once everything is ready to be grated, put the cassava in a cloth then squeeze the cassava juice out of the cloth.

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Step 4
After making sure there is no water left in the cassava, add granulated sugar and salt, then stir until evenly mixed.

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Step 5
Add the coconut milk slowly while stirring. If it has the right texture and is easy to shape, don't add any more.

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Step 6
Prepare banana leaves, add one spoonful of sweet potato mixture then add coconut flakes to taste.

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Step 7
Then cover the dough and wrap the dough like a normal timphan.

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Step 8
Do this until it's finished, when everything is finished, prepare the steamed dangdang.

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Step 9
Then steam for approximately 20 minutes or check the cassava to make sure it is perfectly cooked.

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Results

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Timphan boh sweet potato or often known as timphan cassava unti coconut is ready to be served. This cake is a delicious snack that is very suitable for family gatherings. In my village, this cake is especially served as a dish when guests visit for certain events. In fact, this cake is also often a delicious snack as food for farmers in the rice fields. I often see my mother bringing this dish as food when she starts planting rice.

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The sweet, savory taste and soft, sticky texture really fit the tongue. The natural taste of cassava is really tempting, even the aroma of the coconut is so tempting and makes me really like this. The combination of cassava and processed coconut is perfect in this dish.

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