Before I start, in case you are wondering, the traditional huat kueh (Hokkien translate for Chinese steamed rice flour cake), symbolises luck and prosperity. They are often used as a religious offering by some Chinese cultures.
This marks my 3rd Huat Kueh creation. You must be thinking why am I incorporating Western culture into these humbled Asian steamed cakes. The reasons are very simple tho. 1stly, I do not eat cakes and if I have to eat cakes, it has to be suited to my tastebuds, which is dense, moist and rich. My way or no way. So, when I discovered how to make these steamed cakes, or huat kueh, I began fusing all different kinda flavors inside my head. This is how these flavors were created.
This is called red velvet, but they didn't turn out bright red in color. I used natural organic beetroot juice to make these huat kueh with no added food coloring. Perhaps that's why the color is pretty dale. Anyway, traditionally, huat kueh is very chewy and airy, I added oil and increased the amount of liquid to make it dense and rich. Which brings us to the point #2. The main reason why I adore these huat kueh is they always come out differently. Unlike those cupcakes which look generic.
I was thinking, why not show these steamed cakes, which I adore, to the world. In order to do that, I have to incorporate flavors which are well known and familiar. I had already created a Pandan-Kaya and Blackforest versions. So, expect a lot more huat kueh creations to come in the future. In the meantime, let's get started with this cream cheese filled beetroot red velvet huat kueh recipe.
(Makes 6 huat kueh)
Dark Muscovado Sugar, 75g
Caster Sugar, 75g
Unbleached All Purpose Flour, 250g
Sea Salt, 1/2 TSP
Baking Powder, 2 TSP
Beetroot Juice, 150ml
Canola / Vegetable / Peanut Oil, 100g
Pure Vanilla Paste, 1 TSP
Cream Cheese Fillings:
Cream Cheese Preferably Philadelphia Room Temperature, 63g
Granulated Sugar, 18g
Whipping Cream, 75ml
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Muffin Tin + Cupcakes Liners
Hand / Stand Mixer
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.