COOKING CONTEST WEEK #09: 🥗🍰//SHARE YOUR COOKING EXPERIENCE🥪 10% FOR wo-photography// by @riska-amanda

Good afternoon everyone, meet me again @riska-amanda in the #thesteemitcity community in the 9th week of the contest with the theme #cooking which was held by our moderator @sabbirrr hope friends like me here.

On this occasion I will make the timpan rice cake which is a typical cake in our area before proceeding to the next process we will provide the ingredients first, the timpan rice cake only requires a few ingredients and it is not difficult to find the ingredients so it will be easy for anyone who wants to make it let's follow me.

- 20 bananas that is ripe, it can be any banana, okay?

- 1/2 kg of glutinous rice can be any kind of glutinous rice, here I use black sticky rice because black sticky rice tastes better.

- one young banana leaf i choose plantain leaf.

- one coconut ready to bake, 1/2 cup sugar and a pinch of salt.

- How to make it: take all the bananas slice then peel the skin then mash the banana by hand after the banana is completely crushed then add the rice stir until evenly distributed.

- Next we will process the contents of the timpan: how to take the grated coconut, add sugar and a pinch of salt, stir until evenly distributed for the process of making the contents ready.

- Take a banana leaf that has been cut into rectangles and then put a spoonful of dough on top of the banana leaf then roll the dough until it is wrapped and rectangular in shape then fold the two ends of the banana leaf so that the dough doesn't come out easily .

- Now let's move on to the steaming stage, prepare a steaming pan and then pour enough water into the pan to avoid the pan from getting scorched then install the pan filter after that enter the timpan which has been wrapped in banana leaves earlier put the timpan at an angle so that the steam can enter easily and evenly cooked.

- Then cover the pot using the lid, steam for up to 1/2 hour or steam the timpan until cooked.

- After cooked, move the timpan to another place so that the timpan does not steam and is no longer hot when eaten.