Here is the Nyonya kuih pie tee step-by-step cooking guide:
Making Nyonya Kuih Pie Tee is a two-step process:
First, the making of the cases/shells.
Secondly, the preparation of the filling and toppings.
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…
Pie Tee batter. Start by using a bigger bowl, as the batter recedes, transfer it to a smaller bowl, and then an even smaller bowl…
Dipping the hot Pie Tee mold into the batter, up to 90 – 95% of the mold. You can coat 1 time, or 2, 3 times if you want thicker cases. Make sure you check the bottom so it’s well coated. As your batter recedes, transfer it to a smaller bowl to get up to that 90-95% level…
Shake the extra batter off the mold and transfer it to the oil for deep-frying…
Use a pair of chopsticks to help fry the Pie Tee cases. If the case doesn’t come off the mold, use the chopsticks to loosen the top edges so the case comes off easily…
Beautiful, perfectly-shaped, and light to golden brown cases. The case shouldn’t come off the mold too early, or else it will not retain the perfect shape…
Pie Tee cases ready for the fillings. Store the cases in an airtight container to keep them crispy…
Chopped jicama (yam bean), french beans, and carrots…
Stir-fry chopped shrimp with minced garlic until aromatic…
Add in all the vegetables, seasonings, and some water…
chopped scallions, red chilies, and fried crispy shallots.
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.
How Many Calories Per Serving?
This recipe is only 18 calories per serving.
Nyonya Kuih Pie Tee Recipe
Nyonya Kuih Pie Tee Recipe and Step-by-Step Guide.
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1 egg, beaten
- 1 1/4 cups water
- oil for deep-frying
- 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 sriracha, optional
1Combine 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.
2Fill a sauce pan that is deep enough for the mold with oil enough to cover the mold.
3Heat up the oil until hot. Then dip the mold into the heated oil until it's just hot (but not too hot).
4Take 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.
5To 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.)
6For the filling, stir fry the minced garlic and prawns until fragrant. Add jicama, carrot and french beans, and do a quick stir.
7Add the seasonings and water. Cook until the vegetables are soft, about 5 minutes using medium heat. Dish out and set aside.
8To 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.
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.