Recipe of Ultimate Red Velvet Huat Kueh

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We hope you got insight from reading it, now let's go back to red velvet huat kueh recipe. You can have red velvet huat kueh using 16 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Red Velvet Huat Kueh:

1. Prepare of Huat Kueh:.
2. Provide 1 of Egg,.
3. Take 75 g of Dark Muscovado Sugar,.
4. You need 75 g of Caster Sugar,.
5. Get 250 g of Unbleached All Purpose Flour,.
6. Prepare 1/2 TSP of Sea Salt,.
7. Prepare 2 TSP of Baking Powder,.
8. Take 150 ml of Beetroot Juice,.
9. Get 100 g of Canola / Vegetable / Peanut Oil,.
10. Provide 1 TSP of Pure Vanilla Paste,.
11. Use of Cream Cheese Fillings:.
12. Prepare 63 g of Cream Cheese Preferably Philadelphia Room Temperature,.
13. You need 75 ml of Whipping Cream,.
14. Use 18 g of Granulated Sugar,.
15. Get of Fresh Lemon Juice, 1/2 Lemon.
16. You need of 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..

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