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Crispy Pastry Tart with Yam Bean

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Crispy Pastry Tart with Yam Bean

Vegetables

Category

Vegetables

Advanced

Difficulty

Advanced

Cook Time

Cook Time

02 H

Servings

Yield

80 Servings
Grace Teo
Grace Teo   nyonyacooking
Published on November 20, 2016

  Based on 404 YouTube ratings  Watch Now

Background

If I have to choose a favourite 'peranakan' speciality, it would be 'Pie Tee'. Not only does it looks aesthetically pretty and dainty, it is also bursting with flavors all packed in a little crisp cup. Devouring them is so much fun! The tinge of spiciness, added towards the end when assembling this pretty appetizer, tantalizes the taste buds, thus making you crave for more. 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 recipe which yields crispy cups. The recipe which uses more wheat flour tasted better, in my opinion but unfortunately, it did 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, you will be pleased with the outcome. As for the mould, you can try your luck on Amazon and look for Swedish tart moulds which uses the same method or a little scouting would be required if you are in South East Asia.

Previously, whenever I am able to get my hands on 'Pie Tee', I will just savour them one after the other. Now that I have learnt to make them, I appreciate each and every crispy cup. Although it is not difficult to prepare but it is sure time consuming. On the other hand, this appetizer is definitely a crowd pleaser and I bet, your guests will be flipping their phones out for the best food shoot!!

Crispy Pastry Tart with Yam Bean is also known as: Pai TeePie TeeTop Hats小金杯

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Ingredients

A

  • 1 tofu (firm)
  • 1 tablespoons fermented soybean paste (taucu)
  • 2 garlic clove(s)
  • 1 teaspoons salt
  • 1.5 tablespoons soy sauce
  • 1 tablespoons dark soy sauce
  • 0.5 tablespoons sugar

B

  • 200 millilitres water
  • 20g wheat flour
  • 60 grams rice flour
  • 25 grams corn flour
  • 1 egg(s)

C

  • scallions
  • chilli peppers (fresh)
  • chilli sauce (sweet)

Steps to Prepare

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1.  

Soak shredded yam bean for at least 4 hours and then rinse to remove starch.

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2.  

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.

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3.  

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.

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4.  

Dip 'Pie Tee' mould into the batter and then, immediately immerse in hot oil to fry the cups until golden brown. Fill each 'Pie Tee' cups with the stir-fried filling we have prepared earlier.