Great things do come in small packages–such is true when it comes to Nyonya Kuih Pie Tee.
Alluringly gorgeous in presentation and rank high in the taste and flavor department, Nyonya Kuih Pai Tee are virtuous snacks that showcase clean flavors and brilliant combination of fresh ingredients–it’s undeniably one of the most inventive and vividly luscious Nyonya creations.
Making Kuih Pie Tee is no small feat as it requires ample amount of patience and time. With its aesthetic so crisp, delicate, beautiful, the results are well worth the effort.
The two-step process starts with the making of the cases or “top hats” with a metal mold, follow by the cooking of julienned jicama, carrot, and chopped shrimp.
These ingredients are then assembled to form these eye candy treats.
Nyonya Kuih Pie Tee make a killer hor’deurves in any parties, be it a Malaysian party or an all-American schmooze fest. Everyone will marvel at the wow factor of these munchies.
How Many Calories per Serving?
This recipe is only 201 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Nyonya Kuih Pie Tee (Top Hats)
Step 1: Top Hats Cases
- 1 metal mold
- 100 g plain flour
- 1 tbsp rice flour
- 1 egg (lightly beaten)
- 180 ml water
- 1 pinch salt
- oil for deep frying
Step 2: Filling
- 1 jicama (julienned)
- 1 carrot (julienned)
- 2 cloves garlic (chopped)
- 2 shallots (chopped)
- 6-8 shelled and deveined shrimp (chopped into small pieces)
- salt to taste
- white pepper powder to taste
- 1 dash oyster sauce
- Pour all ingredients in step 1 into a bowl and beat with an electronic mixer. If you do not have an electronic mixer, whisk the batter until smooth. Heat the oil in a wok with the mold in the oil. Do not overheat the mold.
- Dip the mold into the batter, so it's evenly coated, and then deep fry the batter. To remove the case from the mold while frying, jiggle the mold up and down. Once the case turns light brown, remove it from the wok and set aside.
- To cook the filling, add some oil into a wok. Stir fry the chopped garlic and shallots until light brown. Add in shrimp, jicama, and carrot and season with salt, pepper, oyster sauce. Cook for 5 minutes.
- To serve, fill the cases with the filling, garnish with spring onion, and serve with chili sauce.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I bought the mold for 6 years already but never try to make it. Love to eat it but lazy to make it. Here in Penang easy to find the mold.
I am new to your site and love what I see! This recipe looks so interesting! I do have some questions.
1. What is the size of the mold you use? Do you have any suggestions where I can get one?
2. Can the shells (hats) be prepared in advanced? If so, how far in advance? Do they require being in an air tight container to keep them crispy?
3. Because of allergy issues can either ground chicken or pork be subistuted for the shrimp?
Thanks sooooo much!
Jay – you can get the mold only in Malaysia or Singapore. Yes you can make the top hats in advance. You can use chicken or pork.
you can get the mold from ebay https://www.ebay.com/itm/262667139581?
Please let me know where you (Rasa Malaysia) bought your Kueh Pie Tee mould. You mentioned that in one of your blog comments. I would like to buy one but none of my friends has a clue where the mould is sold. Also, if you know where the mould is sold in Singapore, please provide that info as well. I will check back again later to see your post. Thanks.
Tonixe – just don’t bring your passport and you will be fine. ;)
I’m worried I’ll overshoot 2 far North to Hadyai lah !LLOOLL !!!
Sweet. I’ve been wondering about these ever since Ben from Chowtimes posted pics from his last trip to Malaysia. Good show!
Rokh – well, they are certainly not easy to make…the cases take forever!