Easiest Way to Prepare Super Quick Homemade Red Velvet Huat Kueh

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, red velvet huat kueh. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we must first prepare a few components. 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. Get Huat Kueh:
2. Get 1 Egg,
3. Get 75 g Dark Muscovado Sugar,
4. Prepare 75 g Caster Sugar,
5. Take 250 g Unbleached All Purpose Flour,
6. Take 1/2 TSP Sea Salt,
7. Prepare 2 TSP Baking Powder,
8. Get 150 ml Beetroot Juice,
9. Take 100 g Canola / Vegetable / Peanut Oil,
10. Prepare 1 TSP Pure Vanilla Paste,
11. Make ready Cream Cheese Fillings:
12. Make ready 63 g Cream Cheese Preferably Philadelphia Room Temperature,
13. Take 75 ml Whipping Cream,
14. Get 18 g Granulated Sugar,
15. Prepare 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’s going to wrap it up for this special food red velvet huat kueh recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at 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!