If I have to choose a favourite 'peranakan' specialty, it would be 'Pie Tee' as devouring them is so much fun! The tinge of spiciness added towards the end when assembling this pretty appetizer tantalizes the taste buds, thus increasing the cravings. Seriously, you have to taste this to understand why I am such a great fan.
Yam bean or jicama is not easily found in Germany. As such, I gave up and had them flown in all the way from Malaysia! If you are unable to get your hands on them, Chayote (which I used in the fruit salad recipe) would make a good substitute as it has a similar taste. Please note that the yam bean needs to be cooked until it softens or else it would be difficult to stuff them into the crispy 'Pie Tee' cups.
While trying to find the perfect recipe for making the cups, I attempted using various combination of flours of different amounts. Finally, I settled for this version which yields crispy cups. The recipe which uses more wheat flour tastes better, in my opinion but unfortunately, it does not stay crispy for long. You may substitute tapioca flour with corn flour, if you like. Do not fret if the batter appears to be diluted. Rest assured, the outcome would be great.
As for the mould, you can try your luck on Amazon. Look for the Swedish tart mould which uses the same method. However, a little scouting would be required if you are in Southeast Asia.
Previously, whenever I get my hands on 'Pie Tee', I will just savour them one after the other. Now that I have learned to make them, I appreciate each and every crispy cup as much time and effort is put into preparing them. Although it is not difficult but it is time consuming. On the other hand, this appetizer is definitely a crowd-puller and I bet, your guests will be busy clicking away for the best food shot.
Crispy Pastry Tart with Yam Bean is also known as: Pai TeePie TeeTop Hats小金杯
Soak shredded yam bean for at least 4 hours and then rinse to remove starch.
Stir-fry garlic and fermented bean paste until fragrant. Then, add prawns and continue stir-frying. Add shredded yam bean and tofu. To season, add a pinch of salt. Add enough water to cover the ingredients, followed by soy sauce, dark soy sauce and sugar. Mix well and let it simmer for at least an hour or until yam bean softens.
To prepare the cups, mix wheat flour, rice flour, corn flour and salt in a bowl. Then, add an egg and water to the flour. For a smooth batter, run it through a sieve. Set it aside for at least 30 minutes to 1 hour.
Dip 'Pie Tee' mould into the batter and immediately immerse it in hot oil to fry until golden brown. Fill each 'Pie Tee' cup with the stir-fried ingredients that were prepared earlier.