yoghurt kueh

This was the first time that I used yoghurt to make kueh. As such, I was a little uncertain how the kueh would turn out.

As the yoghurt was a flavoured yoghurt and hence already sweetened, I decided to add only 1/4 cup of castor sugar to the batter. As it turned out, the kueh was not overly sweet, which was such a relief.

INGREDIENTS

1 1/2 cups self-raising flour

1/4 tso salt

1/4 cup castor sugar

1/2 cup vegetable oil

1 cup flavoured yoghurt (I used non-fat strawberry yoghurt)

1 cup juice (I used nectarine juice)

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and flour an 8" round cake pan. Set aside.

3. Sift the self-raising flour and salt in a bowl. Set aside.

4. Mix the castor sugar, oil, yoghurt and juice using a hand whisk until blended.

5. Fold in the flour mixture and mix until smooth.

6. Pour the batter into the prepared pan and bake for 40 minutes or until a skewer inserted in the middle of the kueh comes out clean.