The Art of Making Crispy Kueh Pie Tee Shells
Kueh Pie Tee is a popular traditional Peranakan snack known for its crispy shells and savoury fillings. This delicacy, famous in Singapore and Malaysia, has a lovely texture balance: crispy shells encasing a mix of savoury fillings, which typically include shredded veggies, prawns, and sweet sauce. While the filling can vary depending on taste and choice, the secret to constructing an amazing Kueh Pie Tee is to create the right crispy shell. Let’s dive into a step-by-step process for creating Kueh Pie Tee shells as well as tips on how to assemble them with the most delicious fillings.
Step-by-Step Guide to Making Kueh Pie Tee Shells
Step 1: Gathering the Ingredients
Before beginning the process of creating Kueh Pie Tee shells, make sure you have all of the necessary ingredients. You'll need simple ingredients that form the foundation of the delicate shells, such as:
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100 gms plain flour
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100 gms rice flour
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50 gms cornflour
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1/2 teaspoon salt
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1 egg
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250 ml water
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1 tablespoon of cooking oil
The components are simple enough, but it takes skill to combine and handle the ingredients to form thin, crispy shells. The rice flour adds crispness, and the plain flour provides structure. The egg and oil give the shell its lightness, making it airy but sturdy enough to contain the filling.
Step 2: Preparing the Batter
Once your ingredients are ready, the next step is to make the batter. This batter is essential for creating shells that aren't overly thick yet strong enough to hold the filling without breaking.
In a mixing dish, combine ordinary flour, rice flour, and cornstarch.
Add the salt, then gently mix the egg, water, and oil. Stir everything until the batter is smooth and lump-free.
The batter should have a thin, watery consistency – similar to crepe batter. This is important because thicker batter would result in excessively dense shells, whereas thin batter makes a light, crispy shell. Allow the batter to rest for 15-20 minutes before proceeding with the rest of the process. This resting time allows the ingredients to thoroughly blend, providing you with a consistent texture.
Step 3: Assembling the Moulds
Kueh Pie Tee shells are made with a specific mould, often known as a “top hat” mould, due to their unique shape. These moulds are usually constructed of brass and are intended to give the shells their distinctive tall, cylindrical shape with a fluted edge.
Heat a small, deep pan of oil (enough to submerge the mould) to around 170°C. If the oil is too hot, the shells will brown too soon and may not cook evenly, whereas if it is too cool, the batter may not crisp up properly.
Once the oil is heated, dip the mould into it to warm it up before dipping it into the batter. This step is critical for ensuring that the batter adheres to the mould during cooking.
Step 4: Frying the Shells
To achieve the desired golden-brown colour, plenty of patience and precision are required.
Dip the heated mould into the batter, coating only approximately ¾ of it. This prevents the shell from becoming too thick and gives it a delicate, crispy edge.
Immerse the batter-coated mould immediately in hot oil. As the batter cooks, bubbles will appear around the form.
Fry the shell for around 1-2 minutes, carefully shaking the mould to remove it once it has firmed and turned golden brown. If the shell is difficult to remove, use a small knife or skewer to help it along. Be gentle in order to avoid breaking. Let the shell drain and cool on a wire rack or paper towels. Repeat the process with the remaining batter, making sure to heat the mould before dipping it in.
Step 5: Shaping the Shells
Once the shells have been cooked and cooled, check them and modify them as needed. The shells may become slightly deformed while frying. While still flexible, carefully bend them with your fingers or a small tool to keep the unique “top hat” shape. The idea is to create consistently shaped shells that look nice and will contain the contents without spilling over.
Step 6: Filling the Kueh Pie Tee Shells
Now that the shells have cooled, it’s time to add the filling. The diversity of fillings available with Kueh Pie Tee is what makes it so appealing. Traditionally, the stuffing comprises finely shredded jicama (yam bean), carrots, and prawns stir-fried with seasonings such as garlic, soy sauce, and pepper. Tofu, mushrooms, or other savoury options can be used instead of the prawns in vegetarian or vegan recipes.
Spoon the contents into each shell, packing it lightly. Overfilling might cause the shell to break, and underfilling can reduce the overall flavour.
Garnish with sambal chillie or sweet sauce, then top with fried shallots and fresh coriander for more texture and flavour.
Step 7: Assembling the Kueh Pie Tee
Once the shells are filled, arrange them on a serving platter. Arrange them upright to highlight the colourful contents, and serve immediately to keep the shells crispy. Kueh Pie Tee is best consumed fresh, as the shells soften if kept too long after filling.
Savour the Authentic Kueh Pie Tee Experience At Ann Chin
Ann Chin is delighted to offer you the delicious flavours of Kueh Pie Tee. Our Kueh Pie Tee sets celebrate the vivid Peranakan-Nyonya history, with crispy shells and delectable fillings that reflect the spirit of this traditional staple. Whether you’re arranging a family gathering or a kueh pie tee party, our DIY kueh pie tee kits provide the ideal opportunity to savour this timeless delicacy. Ann Chin can give a touch of heritage and flavour to your special events. Order today and experience the rich history of Kueh Pie Tee!