vrdesigners
07/05/15

Singapore-style Kueh Pie Tee

Crispy top-hat pastry tarts filed with a fusion of coconut jam and sweet potato purée on white bread, served on a bed of edible soil

Ingredients:
3 pcs sweet potatoes, puréed
40g coconut kaya (coconut jam)
30g crushed peanuts
100g Oreo crumbs
2 pcs white bread
Trimmed into cubes
Approximately the diameter of the Kueh Pie Tee shells
5 pcs Kueh Pie Tee shell

Preparation:
Combine puréed sweet potatoes together with the coconut kaya
Scoop mixture of puréed sweet potatoes and coconut kaya into Kueh Pie Tee shells, filling up a third of the height
Place cubed white bread into the Kueh Pie Tee shells
Scoop in more of the mixture of puréed sweet potatoes and coconut kaya into back into the Kueh Pie Tee shells again
Drizzle with crushed peanuts
Serve on top of the bed of Oreo crumbs

 

Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …