 Minang version of coconut sugar flavoured kue talam with white-brown colour, cut in rectangular form | |
| Alternative names | Talam, kuih talam |
|---|---|
| Type | Steamed sweet coconut layered cake |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Nationwide |
| Serving temperature | Room temperature |
| Main ingredients | Rice flour, coconut milk, sugar |
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.[1] 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.[2]
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 was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway talan (ကွေတာလန်း).[3]
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.
- ^ "Google Translate". translate.google.com. Retrieved 2020-06-06.
- ^ "Kue Talam ~ Resep". Tastemade (in Indonesian). Retrieved 2020-06-07.
- ^ "ခေါက်ဆွဲစားတဲ့ မြန်မာများ". BBC News မြန်မာ (in Burmese). Retrieved 2021-01-14.