Kuih Pai Tee/Top Hats

They always say that Great things always comes in small packages--such is true when it comes to Nyonya Kuih Pie Tee. Alluringly gorgeous in presentation and rank high in the taste and flavor department, Nyonya Kuih Pai Tee are virtuous snacks that showcase clean flavors and brilliant combination of fresh ingredients--it's undeniably one of the most inventive and vividly luscious Nyonya creation.

Traditional top hats filled with shredded turnips & eggs garnished with coriander leaves in deep fried shell, all sized to fit one mouthful.The filling normally varies but the standard turnip and carrot is always one of the main ingredients.Other veges that one can come across would be cucumber and French beans.

I was happy because the case for Pai Tee came out so well .This recipe comes from Annie Lee ,who was in a cook show Nyonya Delights .I have to thank her for the wonderful top hat recipe. The done up casing should be stored in air tight containers but it does not stay crispy for long ,so maybe you can rebake it in the oven to make it crisp back or keep the balance batter in the fridge and make casing when required. I advise the batter to be kept 2 dayz the most and not long then that.

Making Kuih Pie Tee is no small feat as it requires ample amount of patience and time. With its aesthetic so crisp, delicate, beautiful, the results are well worth the effort. The two-step process starts with the making of the cases or "top hats" with a metal mold, followed by the cooking of julienne turnip, carrot, and french beans. These ingredients are then assembled to form these eye candy treats.

Nyonya Kuih Pie Tee make a killer hor'deurves in any parties, be it a Malaysian party or an all-American schmooze fest. Everyone will marvel at the wow factor of these munchies.

Step 1: Top Hats Cases

1 metal mold (refer picture)

180gm rice flour
50gm corn flour
50gm plain flour
1 egg
¼ tsp baking powder
¾ tsp salt
1 egg
400ml water

Step 2: Filling

1 cup turnip (sengkuang cina), julienned
½ cup carrot, julienned
4 french beans(cut diagonally)
1 cloves garlic (chopped)
White pepper powder to taste
1 tsp of oyster sauce
Salt to taste

Spring onion (finely chopped) (optional)
Shallot crisp (optional)

Chilli sauce :
You can refer the chilli sauce in Chicken Rice Recipe
Or use different brand chilli sauce as per your liking

Mix all ingredients in step 1 into a bowl until all flour is incorporated, whisk the batter until smooth. Sieve the batter.Leave the batter to stand for one hour.

Heat oil in a wok with the mold in the oil. Do not overheat the mold. For those who have just bought a new mould ,leave it overnight in oil before using it. You can purchase the mould in sundry shops or shops that sell household things.In Melaka, you can get it at Jalan Kee Ann,Bunga Raya.

Heat enough oil to deep fry the casing .Place the mould in the oil to get it hot so that the batter will stick to the mould easily .

Remove and dip three-quarters of the mold into the batter so it's evenly coated. Shake the mould slightly to drip off excess batter.

Place the mould with batter into the hot oil and hold on to it for a few seconds.

Once the batter is semi set release the case from the mould , jiggle the mould up and down or use a fork to loosen the edges. Hold on the casing with the mould for a while to make sure the shape take place before letting go the case from the mould.

Allow the case to deep fry until golden brown .
Put the mould back into the oil before starting the next casing.

Once the case turns light brown, dish out and drain on several layers of paper towels.Leave them to cool.

Fry as many cases as you want.The balance batter can be refrigerated and used the next day.

To cook the filling, add some oil into a wok. Stir fry the chopped garlic until light brown. Add in French beans ,and carrots and season with salt, pepper, oyster sauce. Cook for 3 minutes. Sprinkle some water if needed.Half way add in turnip and cook until dry.Leave to cool.

To serve, fill the cases with the filling, and serve with chili sauce.

Dont have a Pai Tee Mould? Click here to buy one!!


  1. These are so pretty and sound very healthy, too. Thanks for a great share.

  2. Yes,they are a healthy dish.Thanks JJ.

  3. Hello.. I really want to make this top hats but the problem is I don't know where I can get them. Please can you help me to find this tool? Thanks for sharing a good snack too.

  4. Hello.. This look so good and I would like to know where can I get this kuih pai tree/top hats coz I know for a fact we don't have this here in the US please can you help me to find this and I really want to make it. Please can you email me back.Thanks


  6. Do you know where I can get the mold online?

  7. hi,
    Thx Dianne.
    As for Barailong and Ms..2be,
    I have been going thru the net to check whether any site provides delivery of this mould, non at present.If I do come across a site, I will place the link on this page.

  8. While the mould looks different, this method is how I make my "Achappam".
    I hope my recipe works for you. Thanks for dropping by.

  9. So for the chili sauce , i can use any kind of chili ?

  10. hi,
    yes ,u can use any choice of chilli sauce that you like, I use at home Lingam chilli sauce,I dilute the sauce with some water with a ratio of 1:1.

  11. Hello.
    Can you please tell me where i can buy the mould to make the Top Hats.

  12. Thank you for sharing. You have a such lovely blog, you are a Fantastic chef!

    Where can I get the Pai Tee mould in Malaysia? Thanks a lot.

  13. Hi anonymous,
    Thks for dropping by my blog.
    You can try any shops that sells kitchen ware or written 'Kedai menjual alatan dapur'.These type of shops sells many type of moulds for local kuihs.

  14. thanx for your superb recipe of kuih pie tie. i have been looking for the great recipe of the base for many months already. finally i dropped in yor website..yummy..i just cant wait to serve it to my family..for the pie tie nuts you can get the mould at klang valley easily especially at my hometown tanjung karang.thanx again..i hope that i ll be a graet mum..

  15. Hi,thx siti.So you guys at Lembah Klang ,now you know where to get the mould!! :-)

  16. we have to wait about how many seconds to until we can loosen the edges? because sometimes, when im doing it, it will stick on the mould and i have to use to fork n force it out.

  17. Hi,
    Normally about 2 secs or so is enough ,then take a fork and start to looses the edges, if the batter is still sticky,then leave another second before doing it. In the beginning you might find it difficult but practise makes perfect,once you get use to it a few times, then you will get the hang of it. Good Luck.

  18. Thanks, saw your nice blog. the picture is so delicious! will try to make soon.


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