"Cheri" > wrote in message
...
>
>> 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?

I don't believe I was nit-picking. If someone says that a recipe contains
less sugar than what I assume would be the original one then there must be a
reason why. Right? Whatever... You don't get it.