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Nyonya Kuih Pie Tee Recipe and Step-by-Step Guide http://rasamalaysia.com/step-by-step-guide-to-making-nyonya/
May 19th, 2008 42 Comments

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

Nyonya Kuih Pie Tee
Nyonya Kuih Pie Tee pictures (6 of 6)
Here is the Nyonya kuih pie tee step-by-step cooking guide: Making Nyonya Kuih Pie Tee is a two-step process:

1) the making of the cases/shells, and 2) the preparation of the filling and toppings…

Now, please click on my step-by-step picture guide to making Nyonya Kuih Pie Tee below.

Heat up your Pie Tee mold in a pot of oil. Make sure the oil covers the top of the mold. The Pie Tee mold should be just hot enough...
Heat up your Pie Tee mold in a pot of oil. Make sure the oil covers the top of the mold. The Pie Tee mold should be just hot enough... pictures (1 of 11)

I wanted to warn you that the cooking process is long (read: it will take up to 3 hours to make them); it also takes lots of patience, especially if you are a first-timer. But, when you pop one of these “top hats” or Nyonya kuih pie tee in your mouth, all your efforts will be wholly justified, I assure you.

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42 comments... read them below or add one

  1. Lianne says:

    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 says:

    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 says:

    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 says:

    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. Marija says:

    Amazing! This is definitely something to try!

  6. pablopabla says:

    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.

  7. SteamyKitchen says:

    Very cool! Do they make other shapes, like shorter, fatter ones?

  8. The Expedited Writer says:

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

    Hehe!

  9. Mandy says:

    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…

  10. Anonymous says:

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

  11. diva says:

    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.

  12. Anonymous says:

    very,very,tasteful and good

  13. noobcook says:

    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!

  14. Y says:

    I love these, but I think I’m better at eating them than making them ;) Great photo, by the way.

  15. tigerfish says:

    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

  16. JeromeFo令狐冲 says:

    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 =)

  17. Simply...Gluten-free says:

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

  18. Zen Chef says:

    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! :-)

  19. MyF says:

    lovely! i love pai tees!!!

  20. BuddingCook says:

    so pretty!

  21. wmw says:

    This is one of my favourites (I know, I have lots of favourites, hahaha…), really love pie tees!

  22. AciMeow says:

    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.

  23. The Beautiful says:

    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!

  24. Mira says:

    This top hats looks so good! I will try to make it using your top hats recipe. ;)

  25. Anonymous says:

    Is this the same as po-piah? it looks like it . . . po-piah from singapore is divine!

  26. Christina says:

    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

  27. sawsiamhong says:

    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 says:

      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 says:

      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.

  28. Nani Bagus says:

    Where can I buy a tool of Kuih pie tee in Kualalumpur?

  29. fared adel says:

    where can i buy the mold

    • Mak Tam says:

      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.

  30. aishah says:

    thank you for the great recipe,first time making it… Suka sangat!

  31. Noisy Kitchen says:

    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?

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  34. lizzie says:

    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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