page_title: Kue talam
section_title: Variations
hierarchical_section_title: Kue talam / Variations
caption_attribution_description: English: Jajan Pasar (Indonesian for "market munchies"), assorted colorful Indonesian traditional cakes (kue) served during festivities. The delicacies are kue dadar gulung, kue lapis, bika ambon, kue talam, nagasari, kue mangkok, kue ku, kue bugis, kue cucur, getuk lindri, bolu kukus, putu mayang, kue sus, etc. This version was edited to remove distracting detail from the background.
context_page_description: Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic.
  Kue talam and its variations are commonly found in various Indonesian regional cuisine traditions; from Betawi, Minang, Malay, Batak, to Sundanese and Javanese.
  Kue talam usually has two layers; the top one is white made from savoury creamy coconut milk, while the bottom one is coloured according to each variant's recipe. The green pandan flavour, the yellow yam and the brown coconut sugar flavours are the most common one.
caption: White-yellow kue talam (white rounded top left) as part of jajan pasar assorted kue market snacks in Jakarta.
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