Pie Tee (Nyonya Top Hats)

Pie Tee (Nyonya Top Hats)
Pie Tee also known as Nyonya Top Hats are  thin and crispy pastry shells. 
 It is a popular Peranakan dish.
The crispy pastry shells are filled with savoury vegetables and eaten with chili sauce.
It is time consuming to make but you won't regret making it.
The ingredients are very simple and you will fry it in a breeze after a few pastry shells.
For this post, I will be teaching you how to make Pie Tee and as for the filling,
I will be posting in another few days.
Thanks to Sonia, Nasi Lemak Lovers sharing this recipe.

Ingredients :-

  1. 100g Glutinous Rice Flour
  2. 1 large Egg (my pantry out of large egg, hence I used medium Egg)
  3. 15g Plain Flour
  4. 10g Cooking Oil
  5. Dash of Pepper
  6. Pinch of Salt
  7. 140g Water (Tap Water)
Method :-
  1. Mix all ingredients until smooth.
  2.  Pour into a jug and rest for 30 minutes.

Method to fry :-

  1. Get ready the Pie Tee mould and cooking oil.
  2. Heat up oil (high fire) which is deep enough to cover the pie tee mould.
  3. Once heated up, turn the fire to medium and dip the mould into the heated oil to just heat it up (but not too hot on the mould).
  4. Shake off the excess oil from the mould and dip into the batter almost to the edge.

Method to fry :-

  1. Lift the mould from the batter and let the excess batter drip off before dipping the mould into the heated oil.
  2. To ensure the mould fully submerge into the heated oil (medium fire).

Method to fry :-

  1. Once you dip the mould into the heated oil, count from number 1 until 8 (normal speed) and use wooden chopstick to separate shell from the mould or jiggle lightly.
  2. Deep fry the Pie Tee until gold brown in colour.
  3. Transfer onto a plate lined with paper towels to soak up excess oil.

Keep in an airtight container once cooled down.

So gorgeous looking all these Top Hats (Pie Tee)


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