Chinese white lump sugar crystals are favoured over ground caster or granulated sugar for added sweetness to soups and chrysanthemum tea.
The lump sugar is made by suspending string or rods into sugar cane juice and waiting for crystals to form around them. Lump sugar is less sweet than our granulated sugar, and so is thought to add a more mellow sweetness. The opaque white sugar lumps are around 0.5 to 1cm long, so are easy to add little-by-little to dishes.
Ingredients: cane sugar, water
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