Traditional cakes can be cooked by steaming, baking or frying. Cakes in Indonesia usually categorized based on the state of the water that is the cake moist and cake dried. The cake moist and tender texture generally can not last long. This is because kompoisi of the cake is soggy rice flour, sugar, coconut milk, so that's easy to stale. Cake baasah though usually in the form of steam, boiled or fried. The cake soaked in the archipelago is easy to encounter in traditional markets. While the cakes are usually dried slightly hard texture, and more durable in comparison with the cake moist. Memaaknya any way different, mostly a cake of wet processed in a manner in oven or grilled. In comparison with the cake moist pastries biaanya more expensive.