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Kuih Pai Tee

4.58 stars

Kuih Pie Tee is made out of crispy thin pastry cups filled with sautéd jicama, omelette and fresh cucumber strips. Also known as top hats because of their shape, kuih pai tee is one of the many popular Peranakan appetizer. Enjoy pai tee with some chilli sauce of your choice.

Total Time

Preparation 30 mins
Cooking 120 mins

Dish Type

Appetizer

Alternate Names

Pai Tee, Pie Tee, Top Hats, 小金杯

Cuisines

Malaysian, Singaporean, Vietnamese


Ingredients

Servings:  
400 g yam bean (jicama sengkuang)
1⁄2 tbsp oil
2 garlic clove(s)
1 tbsp fermented soybean paste (taucu)
50 g prawns
1 tofu (firm)
1 1⁄4 tsp salt
600 ml water
1 tbsp dark soy sauce
1 1⁄2 tbsp soy sauce
1⁄2 tbsp sugar
20 g wheat flour
60 g rice flour
25 g corn flour
2 egg(s)
1 scallions
chilli peppers (fresh)
chilli sauce (Thai)
1⁄4 cucumber(s)

Nutrition per Serving

Calories

90 kcal

Carbs

14 g

Fat

1 g

Protein

6 g

Food Snaps

Finally, I get the taste of the yummy fried yam bean. Hahahah. :D  thanks Grace.

Background

‘Pai tee’ is a fun appetizer which is very well known as a Peranakan dish. Shaped like a overturned top hat, pai tee is made out of fried crispy shells which uses a combination of wheat, rice and corn flour. Pai tee cups are then filled with stir fried vegetables and fresh vegetables. Besides looking beautiful, these crispy pastry tart with yam bean is also a very unique dish.

Pai tee filling

The filling of pai tee is made by strips of jicama sautéd with fermented bean paste. You may cook the filling of pai tee before hand and it can be refrigerated up to 3 days. Do reheat the dish (e.g. steaming, microwave) before filling the pie tee shells.

Substitute for jicama

Jicama or yam bean is not easily found out of Southeast Asia. Yam beans are also popular in Mexico, Cental, and South America. 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 fill them into the crispy pai tee cups.

Crispy pai tee shells

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. Recipes which have more wheat flour taste better but unfortunately, it does not stay crispy for long.

You may substitute tapioca flour with corn flour. Do not fret if the batter appears to be diluted. Rest assured, the outcome would be great.

Where to buy pai tee moulds?

As for the mould, you can try your luck on Amazon. Look for the Swedish timbale mould which uses the same method. Within Southeast Asia, you can look for pai tee moulds in baking shops.

Chilli sauce for kuih pai tee

Kuih pai tee or top hats are served with sweet chilli sauce which slightly thicker in texture and sweeter in taste. It can also be served with some garlic chilli sauce which is savoury and sour. Pick your favourite chilli sauce and learn how to make these homemade sauces.

Although making pai tee 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.


Steps to Prepare

Kuih Pai Tee Step 1

Step 1 of 4

  • 400 g yam bean (jicama sengkuang)

Remove the skin of yam bean and cut it into strips. Then, soak yam bean for at least 4 hours and rinse to remove starch.

Kuih Pai Tee Step 2

Step 2 of 4

  • 1⁄2 tbsp oil
  • 2 garlic clove(s)
  • 1 tbsp fermented soybean paste (taucu)
  • 50 g prawns
  • 1 tofu (firm)
  • 1 tsp salt
  • 400 ml water
  • 1 tbsp dark soy sauce
  • 1 1⁄2 tbsp soy sauce
  • 1⁄2 tbsp sugar

Heat up oil in a pan over medium heat to stir-fry minced garlic and fermented bean paste until fragrant. Then, add prawns and continue stir-frying. Add yam bean and tofu strips. 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, reduce heat to minimum and let the dish simmer for at least an hour or until yam bean softens.

Kuih Pai Tee Step 3

Step 3 of 4

  • 20 g wheat flour
  • 60 g rice flour
  • 25 g corn flour
  • 1⁄4 tsp salt
  • 1 egg(s)
  • 200 ml water

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. Heat oil over low to medium heat. Then, dip pie tee mould into the batter and immediately immerse it in hot oil to fry until golden brown. Repeat to fry more pie tee shells.

Kuih Pai Tee Step 4

Step 4 of 4

  • 1 scallions
  • chilli peppers (fresh)
  • chilli sauce (Thai)
  • 1⁄4 cucumber(s)
  • 1 egg(s)

Fry an omelette and cut into little cubes. Also, julienne cucumber, slice chilli and scallions as garnishing. Then, fill each pie tee shell with the stir-fried yam bean, fresh cucumber strips, chillies, scallions and omelette. Top it up with the chilli sauce of your choice.

Published: November 20, 2016


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