Yahoo, kuehs are good for you!
But, my erudite inner self told me that .... perhaps I should peruse the article further to find out the scientific logic behind this, though my instincts told me, YES, IT HAD TO BE TRUE, KUIH, and by extension, cake or dessert IS GOOD FOR YOU and helps maintain good bowel habits. Butttt, as it turns out.......
BAHHHHGEROOOO!!! Talk about bad placement of words in BOLD. Howwwww misleading is that!!! WHO puts "these are not only lower in terms of calorie content, they contain more fibre..blah blah blah" NEXT to a tempting picture of kueh kosui covered in coconut? Makes sense what, coconut got fibre, so they contain more fibre. Chis bedebah big time!
Reason No 2 is because since I bake, I like la. The same way one loves one's offspring, the fruit of your loins, it stands to reason that one would like the work of your hands too. Recently, I have been having a thing for yoghurt, ever since trying Chef Collin Lim's Apple Yoghurt Cake, from the Nutriplus cook book.
For this delectable recipe, do buy the Nutriplus Cookbook, Think out of the Shell, as featured in THIS post. The cake is deliciously buttery and moist.
The 3rd reason why I like dessert is, its full of vitamins and is a wholesome meal in itself. Case in point, this Lemon Yoghurt Poppy Seed cake, which I was inspired to make after making Collin's apple yoghurt cake. It has lemon, which is packed with vitamin C. And ...flour is from the wheat right? and wheat is from the ground? So flour is a vegetable.
Butter is from Milk, and Milk is from cows, and cows eat grass. Since YOU ARE WHAT YOU EAT, cows are theoretically grass based, so are vegetables too. Stands to reason that milk is also a vegetable, and so is butter. There's even some poppy seed, from which opium is derived, to give you a slight high.
The 3.5th reason why I like dessert, and its only half a reason, because its not a full reason, I get to write a whole blog post about it.
Just so this post hasnt been read entirely in vain, here is the recipe for the Lemon Yoghurt Poppy Seed Cake, by yours truly.
3/4 cup castor sugar
3/4 cup natural yoghurt
1/3 cup poppy seed
Rind of 1 lemon
Juice of 1 lemon
2 cups Self Raising Flour
Cream butter and sugar, as usual. Add eggs one by one. With mixer on slow, chuck in half of all the remaining ingredients. Mix a bit, then chuck in the rest. Bake at 170C in an 8" pan for 45-50 minutes. Serve with pure cream, or ice with lemon cream cheese frosting.