Top Hats ( Pie Tee)

Son #1 ( aka Big son) loves to eat the Pie Tee from Chopperboard ( a family Franchise food outlet ) in Penang, so I decided to make Pie Tee this Chinese New Year.
Utensils needed:
Pie Tee mould


Pan for deep frying. ( Optional but so much easier to fry with this...and less oil is needed since it is smaller as compared to the big kuali...cos the mould needs to be immersed in the oil


Ingredients
Batter:

125g plain flour
30g rice flour
Pinch of salt
1 egg, beaten
325ml water
Oil for deep-frying

Method
Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk slowly until well mixed. Strain batter.

Heat oil in a saucepan, with the pie tee mould immersed in the oil until mould is just hot.



Lower the heat. Dip hot mould in the batter, ensuring that it´s thoroughly coated.



Allow excess batter to drip off, then plunge mould into the hot oil. (the mould should not be overly hot and the batter must not sizzle when the mould is immersed.)




To separate the batter from the mould, jiggle the mould up and down to loosen the soft edges around it. The batter should come loose with a slight shake.


Allow the casing to cook until it´s light brown. Drain.




As for filling, the easiest is just buy Tuna mayonnaise and put into the casing and eat lor.