How to pronounce Timphan

In the International Phonetic Alphabet it is /ˈtimpʰan/. In plain English letters that is TIM-pahn, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Timphan?

Timphan is a dessert of Indonesia. Where it comes from: Aceh. People usually eat it on festive days and as a snack. Its main ingredients are rice. It tastes sweet.

Where Timphan comes from

Timphan is one of 46 signature dishes of Indonesia on this map. See all dishes from Aceh.

• Mie Aceh mi Aceh · Noodles & pasta · Aceh

  Mie Aceh, Aceh noodles, is the curried, spicy noodle dish of Aceh at the northern tip of Sumatra.

• Kuah pliek u · Soup & stew · Aceh

  Kuah pliek u is a curry-like stew from Aceh, built on a seasoning found nowhere else in Indonesian cooking.

• Rendang · Main dish · West Sumatra

  Rendang belongs to the Minangkabau people of West Sumatra.

• Nasi goreng · Rice dish · Java

  Nasi goreng is fried rice, and fried rice came to the region with Chinese settlers.

• Gado-gado · Main dish · Jakarta

  Gado-gado is a Jakarta salad of boiled and raw vegetables, potato, hard-boiled egg, fried tofu and tempeh, and slices of rice cake, all dressed with a thick sauce of ground peanuts, palm sugar, chilli and lime.

• Arsik · Main dish · North Sumatra (Batak lands)

  Arsik is a spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually made with common carp, known in Indonesia as ikan mas.

Food of Indonesia

Dishes like Timphan in other countries

Same type of dish and similar main ingredients as Timphan:

• Mango sticky rice ข้าวเหนียวมะม่วง · Dessert · Thailand

  Khao niao mamuang pairs ripe mango with glutinous rice cooked and then soaked in coconut milk sweetened with palm or coconut sugar and a pinch of salt.

• Kralan ក្រឡាន · Dessert · Cambodia

  Kralan is the Cambodian version of sticky rice roasted in bamboo.

• Pathein halawa ပုသိမ်ဟလဝါ · Dessert · Ayeyarwady, Myanmar

  Pathein halawa is a traditional Burmese pudding of glutinous rice flour, rice flour, coconut, sugar, poppy seeds, butter and milk, sticky and rich, made in two main forms, wet and dry.

• Kalu dodol කළු දොදොල් · Dessert · Southern, Sri Lanka

  Kalu dodol, "black dodol", is a dark, sticky Sri Lankan sweet made mainly from kithul jaggery, the sugar from the sap of the toddy palm, with rice flour and coconut milk.