On Thursday, June 27, 2013 8:20:09 AM UTC-7, jmcquown wrote:
> On 6/27/2013 10:44 AM, Cheri wrote:
>
> > "Julie Bove" > wrote in message
>
> > ...
>
> >>
>
> >> "Biyd Ng" > wrote in message
>
> >> ...
>
> >> This is a baked sticky rice cake just like any cake, but use sticky
>
> >> rice flour instead of wheat flour. Because of the sticky rice
>
> >> ingredient, it tastes like the Chinese "Year Cake", a dessert normally
>
> >> made for Chinese New Year celebration. It used less sugar than normal
>
> >> cake and added red paste, craisin, walnuts and almond slices added
>
> >> which all together makes this cake so irresistible. Must try!
>
> >>
>
> >> http://www.sociostudy.com/content/lo...rice-year-cake
>
> >>
>
> >>
>
> >> Why in the world would it matter about how much sugar you put in?
>
> >> Craisins have sugar. And sticky rice is loaded with carbs.
>
> >
>
> > I don't think the OP said it mattered, she was just saying it used less
>
> > sugar, not one word about less carbs. Get it?
>
> >
>
> > Cheri
>
>
>
> Exactly. Not everyone has a reason to count carbs. My world certainly
>
> doesn't revolve around it. The thing that bothers me is the recipe says
>
> "1 bottle" (?!) of cooking spray. I sincerely doubt it would take an
>
> entire can (heh) of cooking spray to coat a 13x9 baking pan. Were I to
>
> make this I'd just brush the pan with oil.
>
>
>
> Jill

That's a good point. If I don't have the bottle, I would just use whatever measure to get the pan oiled. I'll suggest the author to add a few notes about this. Thanks!