Recipe History Question?

According to the chinese wikipedia:

Pak Tong Koh (White Sugar Sponge Cake) was created during the Ming Dynasty in Shunde District, Lunjiao district. The creator was a hawker who sells steamed sponge. One day, the steamed sponge failed to raise and instead it was flat. However, the consumers loved the 'flat' sponge because of its smooth texture. The hawker then changed the ingredients and used white sugar to bring out the taste and more appealing . Hope this helps!