Red Velvet Huat Kueh
Red Velvet Huat Kueh

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, red velvet huat kueh. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Velvet Huat Kueh is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Red Velvet Huat Kueh is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook red velvet huat kueh using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Red Velvet Huat Kueh:
  1. Take Huat Kueh:
  2. Prepare 1 Egg,
  3. Take 75 g Dark Muscovado Sugar,
  4. Get 75 g Caster Sugar,
  5. Get 250 g Unbleached All Purpose Flour,
  6. Get 1/2 TSP Sea Salt,
  7. Get 2 TSP Baking Powder,
  8. Get 150 ml Beetroot Juice,
  9. Take 100 g Canola / Vegetable / Peanut Oil,
  10. Take 1 TSP Pure Vanilla Paste,
  11. Get Cream Cheese Fillings:
  12. Make ready 63 g Cream Cheese Preferably Philadelphia Room Temperature,
  13. Get 75 ml Whipping Cream,
  14. Prepare 18 g Granulated Sugar,
  15. Take Fresh Lemon Juice, 1/2 Lemon
  16. Take Fresh Lemon Zest, 1/2 Lemon
Instructions to make Red Velvet Huat Kueh:
  1. Prepare huat kueh. - - In a large mixing bowl, add in eggs and sugar. - - Using a hand mixer, whisk until well combined and the sugar has dissolved. - - In another bowl, add flour, salt and baking powder. - - Stir to combine well.
  2. Gradually pour in about 1/3 of the beetroot juice into the egg mixture while still mixing. - - Gradually sieve in about 1/3 of the flour mixture into the egg mixture while still mixing. - - Repeat the alternating process until everything is incorporated. - - Gradually pour in the oil while still mixing. - - Lastly, add in vanilla paste.
  3. Mix to combine well. Mix, mix, mix. - - The batter should be glossy and smooth. - - Prepare a steamer. - - Line muffin tins with cupcake liners.
  4. Making life easier, use a sorbet scoop to transfer the batter into the cupcake liners. - - You should get 6 equal portions (I am a bit OCD, so I divides and measured out 6 equal portions). - - Steam until the kueh blossom and pass the skewer test. - - Skewer test is when you insert a skewer into the kueh, it comes out clean.
  5. Remove from steamer and set aside to cool slightly, about 30 mins. - - Prepare cream cheese fillings while steaming. - - In a large bowl, add cream cheese, sugar, cream, lemon juice and zest. - - Using a hand mixer, whisk everything together until well combine.
  6. The mixture should be light, fluffy and the sugar should dissolve. - - There shouldn't be any grainy touch of sugar to the mixture. - - Transfer into a piping bag and set aside chilled until ready to use.
  7. Assemble the huat kueh. - - Using a cupcake corer, remove the center core of the kueh, but leave the tip in tact. - - Pipe the cream cheese fillings into the core. - - Cover the core with the tip. - - Repeat the process for the remaining kueh. - - You can serve these at room temperature or chilled. - - I prefer mine chilled.

So that is going to wrap this up for this exceptional food red velvet huat kueh recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!