Steps to Prepare Award-winning Red Velvet Huat Kueh

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, red velvet huat kueh. It is one of my favorites. For mine, I will 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 foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Red Velvet Huat Kueh is something that I have loved my entire life.

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

The ingredients needed to make Red Velvet Huat Kueh:

1. Take Huat Kueh:
2. Make ready 1 Egg,
3. Take 75 g Dark Muscovado Sugar,
4. Prepare 75 g Caster Sugar,
5. Make ready 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. Get 100 g Canola / Vegetable / Peanut Oil,
10. Take 1 TSP Pure Vanilla Paste,
11. Make ready Cream Cheese Fillings:
12. Get 63 g Cream Cheese Preferably Philadelphia Room Temperature,
13. Make ready 75 ml Whipping Cream,
14. Get 18 g Granulated Sugar,
15. Make ready Fresh Lemon Juice, 1/2 Lemon
16. Get 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 with 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 interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!