>I've also learned that chinese culture has the concept of "not sweet" as a compliment for desserts, as the lower sugar profile lets naturally sweetness and fla

>I've also learned that chinese culture has the concept of "not sweet" as a compliment for desserts, as the lower sugar profile lets naturally sweetness and flavors rise to the top of your awareness. When I first moved to Singapore, I was surprised by the use of corn kernels in desserts like cendol. Corn is actually relatively sweet but I had never realized it until being out of the US for a few years.