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Nyonya Kuih Pie Tee Recipe and Step-by-Step Guide


Recipe: Nyonya Kuih Pie Tee

(Make 70-80 cases)


Batter for the cases/shells:
1 cup all purpose flour
1/4 cup rice flour
1 egg (beaten)
1 1/4 water
Oil for deep-frying

Fillings & Toppings:
2 tablespoons oil
2 lbs. jicama/yam bean (shredded)
1 carrot (shredded)
10 French beans (chopped)
4 oz. shrimp (shelled, deveined, and cut into smaller pieces)
4 garlic (finely chopped)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon powder
2/3 cup water

1 plain omelet (shredded)
Fried shallot crisps
Scallions (chopped)
2 red chilies (chopped)
Garlic chili sauce or Sri Racha (optional)


Combine the all purpose flour, rice flour, beaten egg, salt, and water in a mixing bowl and mix well. Strain the batter, transfer it into a big bowl and set aside.

Fill a sauce pan that is deep enough for the mold with oil enough to cover the mold.

Heat up the oil until hot. Then dip the mold into the heated oil until it’s just hot (but not too hot).

Take out the mold and then dip it into the batter. Coat the mold until it’s up to the 90-95% level and make sure it’s well coated on the side and the bottom (the mold shouldn’t be too hot and it shouldn’t sizzle when it’s dipped in the batter). Let excess batter drip off, then plunge the mold into the hot oil.

To separate the batter from the mold, jiggle the mold up and down to loosen it. The case should off with slight shaking up and down. Once it’s off, deep fry in the oil until it turns light to golden brown. Transfer it out onto a plate with paper towels (to soak up the excess oil) and store in an airtight container. (I use medium heat while making my cases.)

For the filling, stir fry the minced garlic and prawns until fragrant. Add jicama, carrot and french beans, and do a quick stir.

Add the seasonings and water. Cook until the vegetables are soft, about 5 minutes using medium heat. Dish out and set aside.

To serve, use chopsticks to fill the case with the filling, and then top with shredded omelet, chopped scallions, red chilies, shallots crisps, and garlic chili sauce.

Cook’s Notes:

If you are a first-timer, I suggest you cut down the ingredients in half and test it out first. Once you have a hang of it, you can throw a Pie Tee party.

There will be some wastage of the batter, especially when it gets too hard to dip the mold up to the 90% mark with the remaining batter.

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46 COMMENTS... read them below or add one

  1. Lianne

    3 hours! oh myyyy, next time when I buy these from the nyonya stall or restaurant, better appreciate the effort they put into huh. thanks for sharing the recipe, as always .. your photo’s and writing inspired me to try them :-)

  2. Kenny Mah

    I can’t wait for someone else to throw a Pie Tee party! :P

    I’m way tooo lazy to attempt any dish beyond half an hour; after that, my attention wanes and the whole process is endangered. (Wah, drama-nye.) Guess I’ll stick to having mine from restaurants then. :(

    Thanks for sharing though, dear. I still have a chance if I can persuade my better half to attempt this, heehee.

  3. Claude-Olivier

    Pfiu…I need this kind of tools you need to make your amazing dish…Why do I live in Switzerland ??…Anyway, you could send me 1000 of these delicious tiny things ;-) cheers

  4. mycookinghut

    I love these!! Even though it takes so long to make but I am sure it’s well worth the effort. I haven’t had this for a long time. Will surely make these one day.
    Great instructions with pictures!

  5. pablopabla

    Hard work but good and quick eating :D

    This is almost like popiah…only thing is that popiah skin can be purchased but not pie ties.

  6. The Expedited Writer

    Thanks for the recipe and tip. I’ll find a day when i have 3 hours to spare again for this little kitchen experiment :)


  7. Mandy

    wow,I have no idea that making pie tee takes such a long time! Beautiful illustrations, Bee. Your “sua gu” friend here actually never eaten pie tee before…

  8. Anonymous

    love your photos, love how simple yet exotic your dishes are, love the whole website. Keep up the marvellous work!

  9. diva

    yummy. they sure looks so good and light. to be honest, i’ve never had one of these before even though I’ve seen them a coupla times. will do my best to have a try sometime soon.

  10. noobcook

    omg this looks so good! Didn’t know they are so hard to make. I wish someone will throw me a Pie Tee party, hee. Your illustrated guide rocks!

  11. tigerfish

    Since I am a first-timer, I better start making friends with people who does great Kueh Pie Tee :D

    Ya, I am that lazy…

    Kueh Pie Tee is definitely one of those lost (to-be-lost) art. Good you had it revived :D

  12. JeromeFo令狐冲

    Wow.I neve knew that i takes such a long time to prepare all the nyonya kuih.

    Nyonya Kuih Pie Tee?
    First time heard of it =)

  13. Simply...Gluten-free

    Wow! As awlways your photos are great – your photos are what I hope mine will grow up to be some day!

  14. Zen Chef

    Very cool. You just opened my eyes since i’ve never seen or heard of these babies. They surely look delicious! A world of possibilities! :-)

  15. AciMeow

    I’ll try the recipe using the pre-made phyllo cups and will let you know how it turns out. The made-from-scratch pie tee cups would of course be much better, but I can’t imagine spending too much time in my hot kitchen frying them up ;-). Thanks for the great visuals, Bee.

  16. The Beautiful

    As US residents with an odd addiction to Malay food, my mother and I roamed Kuala Lumpur and Singapore this summer searching for pie tee molds.

    Thanks for supplying the recipe so we can actually use them now!

  17. Christina

    Those pictures were amazing.I would like to experiment in this mini appetizers for my family and friends.I was wondering how i can buy this Pie tee molds from you? Thanks

  18. sawsiamhong

    My late mom made lovely crunchy, crispy pie tee when I was a kid. Now I inherit all the nonya kuih moulds from her ( kuih kapit, kuih bangkit and kuih bahulu moulds.) I did it a few months back but it is a bit hard and not so crispy. I wonder where it goes wrong. I want to make pie tees for CNY reunion dinner.

    • Peter Kong

      For crispy kuih kapit put a some white lime (the type Indians put on betel nut leaves to chew on)in the batter. Don’t know where you can get that lime now.

    • Tham

      Hi there,

      I would suggest using more rice flour. The ratio of rice flour to plain flour should be 5:1. This would result in crispy kueh pie tee, and they could keep longer too.

    • Mak Tam

      Last june 2011 I bought my Pai Tee mould from Pasar Payang Kuala Terengganu – among others the shop also has brass ‘tepak sireh, brass wok etc. Just ask around – the people there are very helpful.
      I’ve tried the recipe given – it came out very well.

  19. Noisy Kitchen

    I tried making the shells. It was a challenge. Initially they were crispy. When I let cool and store in the tin to serve on the same day, they became softened. What has gone wrong?

  20. lizzie

    Instead of using this recipe, i use fresh wonton pastry and mould around the handle of a whisk and deep fry till golden brown and use kitchen paper and wrap around the cooked pastry, gently pull the pastry out.Its quite time consuming, but it stay crispy overnight, must be completely cool before you put away. (preheat your cooking oil to 180 degrees and reduce to 170 degrees ) before you deep fry.I had a finger food party and went very well. Enjoy cooking.

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