kueh pie tee

English

Alternative forms

Etymology

From Hokkien 粿 (kóe, “rice cake”) and English patty (in the sense of patty shell and patty iron).[1][2] Attested in 1956 as kwei patti cooked with a patti iron in Susie Hing's cookbook In a Malayan Kitchen.[3]

Pronunciation

  • (Singapore) IPA(key): /ˌkweɪ ˌpaɪ ˈtiː/, [ˌkweɪ(˧) ˌpaɪ(˧) ˈtiː(˦˧)], [-ˈtiː(˦)]

Noun

kueh pie tee (uncountable)

  1. (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

  1. ^ Tan, Christopher (1 January 2025) “Cups and Sources: Hunting Down the Origins of Kueh Pie Tee”, in BiblioAsia‎[1], volume 20, number 04, Singapore: National Library
  2. ^ Yap, Jimmy, Tan, Christopher (29 April 2024) “Kueh Pie Tee: A Detective Story”, in BiblioAsia+‎[2] (podcast)
  3. ^ Hing, S. (1956) In a Malayan Kitchen‎[3], page 83
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