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.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Nyonya Kuih Pie Tee (Top Hats)
Nyonya Kuih Pie Tee make a killer hor’deurves in any parties, be it a Malaysian party or an all-American schmooze fest.
Ingredients
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
Directions
-
1
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.
-
2
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.
-
3
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.
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4To serve, fill the cases with the filling, garnish with spring onion, and serve with chili sauce.
Rasa Malaysia
Chris – yes, you can go up to Penang with Tonixe, and while you guys are at it, read my hawker food guide: http://www.rasamalaysia.com/2006/10/insider-guide-to-penang-hawker-food_12.html
Rasa Malaysia
Tonixe –
Yes, they are as yummy as they look. Your next food escapade is north to Penang, no more Sitiawan.
rokh
yummy yum yum! my favourite nonya snacks. i have it every cny at my friend’s house. i tried making it once too with a bunch of friends and we had so much fun. thanks for the recipe!
Chris
Bee – Yes, I’m in M’sia.. I’m not too sure, I only went there once, anyways, I will definitely go find out..will keep you updated..thanks
Anonymous
First time I m looking at this (work of art ), almost like an exotic highlands flower !
sure must be as nice as it looks.
Rasa Malaysia
Yep, they are small so it’s just a mouthful, but very delicious.
Chris – are you in Malaysia? They are not easy to find, but I know there is a hawker stall who sells them in Gurney Drive hawker center, Penang.
wmw
Love top hats….one is usually eaten in two bites for me. Lovely pics too! Thanks for the SFO crab tip.
Chris
I agree with you guys, they look delicious…I never tasted one before
speedM
beautiful photos.. now i’m curious how they taste.
Ai-Leen
They look very delicious. I can eat many of them.