this post was submitted on 01 Sep 2025
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That's cool!
I looked up "Taiwanese desert" expecting to get a "404 Not Found", but it looks like texture is the thing. (A lot of chewy or flaky or crispy things, instead of sugar.)
It's sorta a skill to be able to make a dessert taste good without the need for a abundance of sugar. So we are saying the baker is skillful.
So instead of pure sugar, we value textures and a combination of flavors.