Sugar was believed to have originated
from Polynesia, before spreading to India.
In 510 BC, Emperor Darius of Persia, who
invaded India, called cane sugar “the reed
which gives honey without bees”. In the
11th century, the first sugar was recorded
in England. Sugar was selling at “two
shillings a pound” in London in the 1300s,
about SGD$140 per kilogramme in today’s
currency. Today, we’ll examine malt
sugar, black sugar, and palm sugar from
Singapore, Malaysia, Indonesia, Thailand,
Myanmar, Japan, Taiwan, China, and even
Italy, and see what they are best suited for
in European baking, the Chinese kitchen,
Nonya kuehs, and Austrian desserts.富
丽
糖
皇
WWW.ASIACUISINE.COM
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