Kue malam hna teungot

Cake is snacks or snacks made from a mixture of various foodstuffs and has a variety of forms and types. Initially, cake is a term used to refer to traditional or oriental snacks. But then generalized by the community to call any form of food that is not the main food. It does not matter if it's oriental or continental. All as long as it is not the main food then called the cake.
The cake stems from a word kueh derived from the chinese language in the Hokkien dialect. Then the word was absorbed into the Malay language and became a cake for the tongue of Indonesia or kuih in Malay dialect. Good cake making techniques are then studied specifically in a field of science called by Technology Patiseri.
In general we recognize 3 types of cake which each have different characteristics. The three types of cakes are:

1. Wet cake
   Wet cake is a term used to describe soft-textured cakes, soft and relatively wet. This type of cake usually has a short shelf life because the water content is high compared to other cakes. Wet cake is identical to traditional cake or oriental cake. This is because generally traditional cakes made from rice flour, sugar, and coconut milk, so quickly stale. Wet cakes are usually cooked by steaming, boiling, or frying.
2. Dry Cakes
   Dry cake is a term that is used to refer to a cake that is hard and crunchy texture because it has a very low water content. Dry cake has a very high shelf life. The ingredients can be anything, rice flour, glutinous flour, flour or sago. How to cook is usually fried or roasted in the oven. Dried pastry is usually called cookies.