This research intended to reveal the role of steaming time in developping the sensories attribute of kue delapan jam and to unravel the reason underlying the local wisdom in cooking traditional cakes. The treatment was steaming time consist of 2 , 4, 6, and 8 hours. Sensory evaluation assessed by 30 panelist. Laboratory test for browning index also conducted to represent the stages of Maillard reaction. Sensory evaluation showed that the steaming time influenced the moistness, solidity, texture, color, appearance, taste, aroma, flavor and over all acceptance of the cake significantly. Panelist gave the highest sensories quality for 8 hours steaming. The 8 hour steaming showed that brown colored pigment formed adequate enough to colour the cake perfectly, and the volatile compound have been able to give distinctive flavor and aroma completely. The sensories quality of KDJ which was steamed fro 8 hours did not significantly differ with that steamed for 6 hour
