timphan asoe kaya

His hands deftly split and smoothed the banana leaves. A moment later then stir the flour mixture that has been mixed with pumpkin. Every now and then he smeared the oil on the banana leaves which had been adjusted to size so it would not stick.

This 42-year-old woman looks good at making rich asoe friends. Even though the residents of Leupung Aceh Besar each day work as tailors. His expertise makes this Acehnese confectionary not to be separated from the tradition he is practicing every Idul Fitri and Eid al-Adha.

"Every year I make asoe friends rich, even though there are still a few because this is a habit that is often done by old people before Lebaran.

Meugang is indeed a tradition that has been passed down from generation to generation and is often found during Lebaran in Aceh. But on one day ahead of Eid, it can be said that every house that is the majority of the people of Aceh is often found to make the Asoe rich, both towards the evening and the night of Eid.

Asoe rich is a wet cake that has a legit texture and sweet taste. Making the joints that have many enthusiasts is quite simple, the outer skin is wrapped in banana leaves. While the skin uses the pumpkin which is boiled first, sugar, coconut milk, sticky rice flour, and salt to taste.

"For banana leaves as a wrapper, it is better to use banana leaves that are young and not too old to be beautiful, and if the filling of asoe is rich using eggs, thick coconut milk, sugar and pandan leaves as perfume," he said.

"After being wrapped all with banana leaves, then steamed and waited ten minutes later or more and the rich asoe is ready to be served,"