"jmcquown" > wrote in message
...
> On 6/28/2013 4:42 AM, Janet wrote:
>> In article >, says...
>>>
>>> "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?
>>
>> Because more sugar makes it taste even sweeter?
>>
>>
>>>>> 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?
>>
>> She mentioned it for readers here whose tastes are less sweet than
>> many traditional Asian recipes. What is so hard to understand about
>> that?
>>
>> Janet UK
>>
> It's hard [for them] to understand because a few people seem to be trying
> to turn this into a low carb/diabetic discussion... yet again. AFAIC if it
> doesn't fit their diet the answer is simple: don't make it. Quibbling over
> words used in a subject line or what someone calls their recipe is silly.

I'm not a low carber and I find fault with it!