These flour cups are made one at a time by dipping a heated mould into a batter and deep fried. The trick is getting the oil at the correct temperature so the cups will not blister and it slips out of the mould with a little help of the bamboo chopstick. If the oil temperature is too low, the batter will stick to the mould.
A shredded vegetable (Yam bean/Chinese turnip, carrots, french beans) filling is placed inside the cup and served immediately with garlic chilli on the top. Link here for a previous post. The crunch from the flour cups and the warm vegetable makes a delicious snack. We will be having these for Chinese New Year lunch tomorrow.
Some years back, I got store bought kueh pie tee cups since it is so time consuming to make. Of course mom did not like them. So this year each one of us is tasked to make some. Mom made one recipe by herself, my sister made some with her son/daughter and I made them with Tsuru. Tsuru sits on the kitchen floor and watch while I slave over the stove. It can be a one person job but it is a little tedious. I think I took about 3 hours from making the batter to finishing all the cups for just one recipe of approximately 150 cups. Each cup is small - about 1 inch in size.