> On Thu, 27 Jun 2013 19:53:28 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Cheri" > wrote in message
>> ...
>> > "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?
>>
>> Why would she even mention it then? Who cares?

Well, my thinking is when someone says sugar in a recipe, they mean sugar.
Sticky rice might be loaded with carbs, Craisins might have sugar, but...in
recipes when they say add a cup of sugar, I never once thought they meant
add a cup of Craisins, or a cup of sticky rice, or a cup of bread etc. I
believe you were nitpicking, and I know you hate it when people do that to
you, so if *you* didn't care, why respond?

Cheri