Hi, I’m Clara. Today, I will show you a way to prepare red velvet huat kueh recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Red Velvet Huat Kueh Recipe
Red Velvet Huat Kueh is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Red Velvet Huat Kueh is something which I have loved my whole 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 can achieve that.
The ingredients needed to make Red Velvet Huat Kueh:
- Prepare Huat Kueh:
- Prepare 1 Egg,
- Prepare 75 g Dark Muscovado Sugar,
- Take 75 g Caster Sugar,
- Make ready 250 g Unbleached All Purpose Flour,
- Prepare 1/2 TSP Sea Salt,
- Make ready 2 TSP Baking Powder,
- Get 150 ml Beetroot Juice,
- Prepare 100 g Canola / Vegetable / Peanut Oil,
- Make ready 1 TSP Pure Vanilla Paste,
- Take Cream Cheese Fillings:
- Get 63 g Cream Cheese Preferably Philadelphia Room Temperature,
- Make ready 75 ml Whipping Cream,
- Get 18 g Granulated Sugar,
- Prepare Fresh Lemon Juice, 1/2 Lemon
- Make ready Fresh Lemon Zest, 1/2 Lemon
Steps to make Red Velvet Huat Kueh:
- 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.
- 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.
- Mix to combine well. Mix, mix, mix. - - The batter should be glossy and smooth. - - Prepare a steamer. - - Line muffin tins with cupcake liners.
- 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.
- 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.
- 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.
- 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 it up with this exceptional dish red velvet huat kueh recipe. Thanks so much for your time. I am confident that you can make this at home. There’s 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. Thanks again for reading. Let’s cook!
