Kuih Pie Tee (Nyonya Top Hats) 娘惹小金杯

by Angie Liew
Kuih Pie Tee (Nyonya Top Hats) - Feature Photo

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Pie Tee

A Classic Finger Food: Nyonya Kuih Pie Tee

Pie Tee or Top Hats is a familiar snack or finger food to many. It is filled with a savoury filling of juicy yam bean (turnip) and toppings that can be elegantly eaten in a single mouthful. This is a popular asian snack served in Nyonya eateries and also most of the food stalls in Malaysia and Singapore.

Pie Tee is just great for a brunch or tea party and is very popularly served during Chinese New Year. Everything can be prepared in advance. So you can just sit back and relax, watching your guests enjoy themselves making their own little pie tee. We simply love to serve this alongside Popiah as well!

Kuih Pie Tee (Nyonya Top Hats) - Pie Tee Shells

How To Make Kuih Pie Tee, Step By Step: Crispy Shells, Savoury Filling and Chilli Sauce

Making kuih pie tee is a two step process. First, is the making of the pie tee shells. Although effortless to eat, making the pie tee shells may require some patience, skills and practice. Nevertheless, the effort is truly worth it when you finally take a bite of the delightful crunch from the vegetables against the light crispy textures from the deep-fried shells. These pastry shells can be made ahead of time and kept in air-tight containers until  needed too.

Pie Tee

Flavourful Ingredients and Delicious Chilli Sauce

Then, is preparing the filling and the toppings for the pie tee. Savoury yam bean filling filled with the fragrance of dried shrimps, topped with shredded omelette, shrimp, crispy fried shallots… Enjoyed with the delicious homemade chilli sauce, this experience is TRULY amazing. You will definitely not stop at one, that I can assure you. As always,  Enjoy!

Kuih Pie Tee (Nyonya Top Hats) 娘惹小金杯

Kuih Pie Tee (Nyonya Top Hats) 娘惹小金杯

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Kuih Pie Tee (Nyonya Top Hats) 娘惹小金杯

Recipe by Huang Kitchen, Angie Liew
This bite-sized snack is stuffed with flavourful ingredients in a thin and crispy shell. It's easy to prepare, its fun and delish. Terrific for any tea party and makes a great finger food too!
Prep Time20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Appetizer, Sides, Snacks
Cuisine: Asian, Malaysian
Keyword: appetizer, snack
Servings: 50 pie tees

Ingredients

Pie Tee Shells:

  • 50 grams all-purpose flour, sifted
  • 50 grams rice flour, sifted
  • 25 grams cornflour, sifted
  • 1 egg
  • 200 ml water
  • 1/4 tsp salt
  • 1 pie tee mould
  • 4 cups vegetable oil, for deep frying

Filling:

  • 400 grams turnip, yam bean, shredded
  • 35 grams dried shrimps, soaked and chopped
  • 100 grams french beans, shredded
  • 1 tbsp shallots, chopped
  • 1 tbsp garlic, chopped
  • 3 eggs, beaten
  • 3 tbsp vegetable oil

Filling Seasoning:

  • 1 1/4 tsp chicken stock granule
  • 1 tsp sugar
  • 1/4 tsp ground white pepper

Chilli Sauce:

  • 4 red chillies, seed removed
  • 5 garlic, skin removed
  • 10 grams ginger, skin removed
  • 2 tbsp vinegar, white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp water

    Instructions

    Pie Tee Batter:

    • Sift flour.
      First, sift all-purpose flour, rice flour and cornflour into a mixing bowl. Then add in salt.
    • Beat in egg.
      Make a hole or well in the centre and pour in an egg.
    • Add in water.
      Using a whisk, stir in one direction to mix in flour. Then in batches, slowly add in water.
    • Mix till a smooth batter is formed.
      Continue to mix until a smooth batter is formed.
    • Strain the batter.
      Using a strainer, strain batter to remove any lumps.
    • Set aside for 1 hour.
      Leave batter to rest, preferably 1 hour or so. And we're ready to fry the pie tee shells.

    Pie Tee Shells:

    • Pour into smaller cup.
      Before you start frying, pour the batter into a small cup. This cup should be wide and tall enough to completely submerge the pie tee mould.
    • Heat Pie Tee mould in hot oil.
      In a small pot, heat oil for deep frying. Test oil temperature with wooden chopstick. To heat up the pie tee mould, fully submerge the mould in the hot oil. Do not overheat the mould.
    • Shake off any excess oil.
      Once mould is just hot enough, lift up and shake off any excess oil. Removing excess oil ensures that the batter sticks properly to the mould.
    • Dip mould into batter.
      To make regular Pie Tee shells (no brim): Dip mould vertically into batter until almost to the top, about 95% of the mould.
    • Dip into oil.
      Then dip it again gently into the oil until the mould is almost fully submerged in oil. Wait till shell turns light brown and can be separated from the mould.
    • Pie Tee
      Jiggle/shake the mould up and down to loosen up the shell, then remove shell with a chopstick/thin stick. Be careful not to break the shell in the removal process.
    • Pie Tee
      Continue to fry until golden brown, then remove from oil. Repeat the steps above until almost all the batter in the cup is used up.
    • Pour batter into smaller cup.
      Once the batter level in the cup becomes too shallow, pour the batter into a smaller cup, wide and tall enough to completely submerge the mould.
    • Drain on paper towel.
      Drain the fried shells on paper towels. Cool completely before storing in an air-tight container to keep them crispy until needed.
    • Pie Tee with brim.
      To make brim shaped Pie Tee shells (Top Hats): Dip mould vertically into batter until almost to the top, about 95% of the mould (same dipping method as making regular Pie Tee shells).
    • Pie Tee with brim.
      To create the brim, dip into hot oil, then immediately lift up the mould so that the shell opens up like a flower. Wait till shell turns light brown and can be separated from the mould.
    • Pie Tee with brim.
      Jiggle/shake the mould up and down to loosen up the shell, then remove shell with a chopstick/thin stick. Be careful not to break the shell in the removal process.
    • Pie Tee with brim.
      Drain the fried pie tee shells over paper towels and store in an air tight container once completely cooled.

    Pie Tee Fillings:

    • Shred turnip
      First, shred turnip into thin strips.
    • Cut carrot into long strips.
      Shred carrot into thin strips.
    • Cut french beans into strips.
      Shred french bean into long thin strips.
    • Chop dried shrimp.
      Soak and chop dried shrimps.
    • Chop shallots.
      Peel and chop shallots.
    • Chop garlic.
      Peel and chop garlic. And we're ready to fry the filling.
    • Saute chopped garlic, shallots and dried prawns.
      First heat up oil in wok and saute chopped shallots and garlic. Then add in chopped dried shrimps and fry till fragrant.
    • Stir fry yam beans.
      Add in shredded turnip and fry till well mixed.
    • Add in french beans and carrots.
      Next, add in shredded french bean and fry briefly.
    • Add seasonings.
      Lastly, add seasonings and fry till well mixed. And we're done!
    • Yam bean filling.
      Dish up the fried turnip filling into a casserole.
    • Make omelette.
      Then, using a wide non-stick pan, make a thin omelette.
    • Cut into thin strips.
      Shred the omelette into long thin strips.
    • Pie Tee
      Assembling the pie tee: First, put a small lettuce piece into pie tee shell, then stuff with turnip filling. Top with shredded omelette and shrimp. Lastly, garnish with crispy fried shallots, spring onion, red chilli and coriander leaves. Serve chilli sauce on the side or drizzle on top.

    Chilli Sauce:

    • Blend chilli sauce ingredients.
      Place cut red chillies, garlic, ginger, sugar, vinegar and salt in a blender.
    • Blend into a fine paste.

Enjoy!

Notes

The ratio of flour used is 1:1 and the ratio for flours to water is 1:2.
Set aside the batter for an hour or so before making the pie tee shells, as this will allow the batter to thicken before use.
Oil temperature is one of the most important factor to make good pie tee shells. It should be slightly lower than the usual oil temperature used for deep frying. High oil temperature will create air bubbles on the surface and holes at the bottom of the pie tee shells.
To test the oil temperature, dip an unvarnished wooden chopstick into the hot oil, a small trail of bubbles will form along the tip. Drip some batter into the oil. The batter should sink all the way to the bottom before quickly floating to the top again.
Store fully cooled pie tee shells in air-tight container to ensure that they stay crispy. If properly stored, fried pie tee shells can be kept up to weeks.

Leave a Comment

6 comments

Peter Tan November 13, 2020 - 9:48 am

After adding 200ml water slowly and stirring, still lumpy! Should i add more water than the 200ml as describe?

Reply
miko November 21, 2020 - 10:23 am

I think you can but not too much. Stir to get a smooth batter. Perhaps you can strain the batter before making the mould.

Reply
Angie Liew November 27, 2020 - 11:52 pm

I think you can but not too much. Stir to get a smooth batter. Perhaps you can strain the batter before making the mould.

Reply
Mei Wang June 12, 2020 - 6:27 am

where to get the pie tee mould.

Reply
Angie Liew June 12, 2020 - 9:15 am

Its sold in most asian bakery shops that sells baking goods

Reply
miko May 18, 2020 - 10:40 pm

Good

Reply

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