Red Velvet Huat Kueh
Red Velvet Huat Kueh

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, red velvet huat kueh. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Red Velvet Huat Kueh is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Red Velvet Huat Kueh is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Red Velvet Huat Kueh:
  1. Take Huat Kueh:
  2. Make ready 1 Egg,
  3. Prepare 75 g Dark Muscovado Sugar,
  4. Make ready 75 g Caster Sugar,
  5. Prepare 250 g Unbleached All Purpose Flour,
  6. Take 1/2 TSP Sea Salt,
  7. Make ready 2 TSP Baking Powder,
  8. Make ready 150 ml Beetroot Juice,
  9. Make ready 100 g Canola / Vegetable / Peanut Oil,
  10. Prepare 1 TSP Pure Vanilla Paste,
  11. Prepare Cream Cheese Fillings:
  12. Prepare 63 g Cream Cheese Preferably Philadelphia Room Temperature,
  13. Get 75 ml Whipping Cream,
  14. Make ready 18 g Granulated Sugar,
  15. Prepare Fresh Lemon Juice, 1/2 Lemon
  16. Prepare Fresh Lemon Zest, 1/2 Lemon
Steps 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’s going to wrap this up for this exceptional food red velvet huat kueh recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!