rapadura sugar

[sunshine]

Hi everyone Im trying to convert a recipe and wanted to know if the recipe asks for 130 gm of sugar if I use rapadura instead of raw sugar is it the same quantity or do you put less with the rapadura with it being a stronger taste?

[cookie1]

I can't really help you on that one Sunshine. What is the sweetness like between the raw and rapadura? Do they have the same level of sweetness?
If no brilliant person is around to help why not add less and then taste it to see what it's like. Quite often dishes can be made with less sugar.
Even do a simple test of taste with the two and decide.
Sorry I'm of no use on that one.

[faffa_70]

Jo from Quirky Cooking I think is the one to answer this for us. She may have posted something here already - not sure. Otherwise try her blog. I would look it up for you but takes too long ATM on dial up speed 

[Thermomixer]

Yep - check this thread http://www.forumthermomix.com/index.php?topic=1459.0

[Chelsea (Thermie Groupie)]

Yes, with most recipes you normally just substitute the same quantity of rapadura and add a pinch of stevia powder if you prefer a sweeter taste. 

[sunshine]

Thankyou everyone for your reply that is a great help.  I hope to post a couple of my converted recipes  after a bit more fine tuning soon.

Cheers