Cup Julienne (Pie Tee)

Traditionally, this recipe is to make Pie Tee (top hats). The ingredients usually calls for Yam bean but I have altered the recipe with ingredients that are easily available in the supermarket here. So yam bean has been substituted with swede. Of course, you can use the original ingredient of Yam bean if you can get it at your nearest supermarket.

Photo via Hanamemories

The traditional case can be easily bought in Malaysia but there isn't any available here so instead of making the traditional cups from scratch which I deem tedious, I have created an alternative way of making a cup / top hat to stuff the fillings. Wonton skin was used and it only takes a couple of minutes to make it so nothing as complicated as making mixture and deep frying each and every case.

Cup Julienne / Pie Tee Recipe

serves 6


  • Vegetable oil
  • 20 wonton skin / wrapper
  • 3 cloves garlic (minced)
  • 300g yam bean / jicamma (julienne) *I used swede
  • 2 large carrots (julienne)
  • 1/2 caup water
  • 2 tbsp light soy sauce to taste
  • ground white pepper to taste
  • spring onion (thinly sliced)
  • fried shallots


1.  Preheat oven at 180oC. Brush some oil on a mini cupcake tray. Place a square piece of wonton skin. wrapper in each cupcake mould. Brush with more oil over the wanton skin so it takes the shape of the cup. Place the tray in the preheated oven and bake for a few minutes until golden brown. Repeat. Be careful not to bake for too long as it turns golden really quickly. When the cups are ready, remove the wonton skin cups and place on a wire rack to cool.

2.  Heat some oil on the wok and sauté garlic, then add yam bean and carrots, and fry for 1 minute. Add water and cook until water is reduced and absorbed. Then add soy sauce to taste. Cook until moisture is reduced so it will not make the casing soggy when assembled.

3.  Scoop a spoonful of cooked yam bean and carrots into the baked wonton skin cup. Make sure to squeeze out any moisture if any. Serve with some sprinkling of spring onions and fried shallots.


  • Yam bean / jicama is a little difficult to get in London so if you are unable to get it near you, substitute with swede. It tastes as good.
  • Wonton skin can also be substituted with filo pastry. 


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