The pleasure of eating cake

Cake is a snack that is not a main meal. Cakes usually taste sweet or some are savory and salty. Cake is often interpreted as a snack made from flour dough, either rice flour, sago flour, tapioca, or wheat flour. Most wet cakes are traditional Indonesian cakes, while some other cakes such as lapis legit, risoles, pastels and pancakes show European influences, namely Dutch and Portuguese. Wet cakes are snacks that can be used as an alternative snack. Usually eaten in the morning or afternoon. Wet cakes are generally soft, tender, and do not last long (only last a few days). Usually made from wheat flour, sago, sugar, and some are even made from coconut milk or sticky rice. Wet cakes are generally soft, have a soft texture, and do not last long (only last a few days or less).

This is because traditional cakes are generally made from rice flour, sugar, and coconut milk, so they quickly go stale. Wet cakes are usually cooked by steaming, boiling, or frying. Initially, the term cake was used to refer to traditional cakes and Chinese Peranakan cakes, which encompass various types of snacks made from flour dough, usually from wheat flour or rice flour, including wet cakes, dry cakes, pastries, and sponge cakes. Cakes can be cooked by steaming, baking, or frying. Cakes in Indonesia are usually categorized based on their water content, namely wet cakes and dry cakes. Cakes taste delicious when enjoyed warm accompanied by tea or coffee while chatting with close relatives.