kueh pie tee
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English
Alternative forms
Etymology
From Hokkien 粿 (kóe, “rice cake”) and English patty (in the sense of patty shell and patty iron). Attested in 1956 as kwei patti cooked with a patti iron in Susie Hing's cookbook In a Malayan Kitchen.
Pronunciation
Noun
kueh pie tee (uncountable)
- (Malaysia, Singapore) A small, bite-sized dish consisting of a thin, fried pastry tart shell that is shaped like a fluted cup and filled with shredded jicama, carrots and other ingredients, originating in Peranakan cuisine.
References
- ^ Tan, Christopher (2025 January 1) “Cups and Sources: Hunting Down the Origins of Kueh Pie Tee”, in BiblioAsia, volume 20, number 04, Singapore: National Library
- ^ Yap, Jimmy, Tan, Christopher (2024 April 29) “Kueh Pie Tee: A Detective Story”, in BiblioAsia+ (podcast)
- ^ Hing, S. (1956) In a Malayan Kitchen, page 83