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Red Velvet Huat Kueh
Red Velvet Huat Kueh

Before you jump to Red Velvet Huat Kueh recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons why this is so. The overall economy is affected by the number of individuals who are suffering from diseases such as high blood pressure, which is directly related to poor eating habits. While we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can modify their eating habits for the better by making a couple of modest changes.

The first change you need to make is to pay more attention to what you buy when you go to the grocery because it is likely that you are inclined to pick up many of the things without thinking. As an example, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before buying? A good healthy substitute can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy each day. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got benefit 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 achieve it.

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

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