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Kuih Pie Tee

    Kuih Pie Tee

    Difficulty: Medium


    • Ingredients A
    • 100 g All Purpose Flour, sifted

    • 50 g Corn Flour

    • 110 g Rice Flour

    • 1/2 tsp Salt

    • 2 Eggs, lightly beaten

    • 400 ml Water

    • Oil for deep frying

    • A Kuih Pie Tee Mold

    • Ingredients B
    • 1 kg Yam Bean (Jicama), shredded

    • 300 g Carrots, shredded

    • 5 Shallots, sliced

    • 250 g Prawns, shelled and chopped

    • 2 Tbsp Peanut Oil

    • 2 tsp Sugar

    • Sea salt to taste

    • 2 Eggs, lightly beaten

    • 3 stalks Scallions

    • 3 Red Chillies, finely sliced


    • To Make Kuih Pie Tee/Top Hat Shells (Ingredients A):
    • Combine all the ingredients(except the oil), mix well until the batter is smooth and strain into a smaller bowl or measuring jug and let the batter rest for an hour.
    • In a moderate heat, immerse the mold in the hot oil and shake off excess oil, and dip the mold into the batter, then into the oil again.
    • Jiggle the mold lightly and use a chopstick to separated the shell from the mold. Fry the shell until light golden brown, remove and drain on paper towel.
    • Store the shells in an airtight container.
    • Makes about 100 to 110 Pie Tee Shells with room for errors.
    • Vegetable Fillings ( Ingredients B):
    • In a large pan or wok, cook the shallots on a low heat until they are golden in color.
    • Turn the heat on high and mix in the chopped prawns. Saute briefly and add the yam beans and carrots. Stir and add some pepper, sugar and sea salt to taste. Cook for another 5 minutes. Set aside.
    • In a non-stick pan, make the omelet. Let it cool slightly and sliced them thinly.
    • To serve, put some yam beans and carrot filling and top it with the omelet, chilies and some scallions. Serve with some sweet chili sauce.

    Recipe Video