Copper mould, stainless steel body with wooden handle. Handmade. Physical blemishes will not affect functionality. There may be crack lines on wooden handle. The cracks happened during crimping of the metal rod. Supplier does not count this as reject. Copper part of mould inspected before freight from Malaysia. Wooden handle might look different from batch to batch depending on supplier.
First use: Do not wash with water. Prepare a saucepan with hot cooking oil, large enough to submerge the mould. When oil is hot enough, heat up the mould for 15 to 20 minutes. Remove from hot oil, let cool and wipe-off oil using kitchen towel. Throw away the hot oil used to clean the mould.
Heat up another wok with clean cooking oil. Submerge clean mould into hot oil for 10 to 20 minutes. Leave the mould in hot oil while you prepare the batter. The first few attempts will produce rejects. Use chopstick to release kuih from mould. After some time, the mould will release kuih easily.
Depending on temperature of oil and batter recipe, you might need more than one mould to do mould rotation. In this case, we suggest you get two to four pie tee moulds to use for rotation.
Heat up 4 pie tee moulds in hot oil. When thoroughly heated, dip 1st mould in batter up to 4/5 of mould height (not up to top). Hold mould in hot oil, not letting the mould touch the base of wok/pan. When pie tee cup is released, let the 1st mould rest in hot oil. Take the 2nd mould and dip in batter. When cookie is released from mould, let the 2nd mould rest in hot oil. Repeat the same process with 3rd and 4th mould. Mould rotation lets you continuously dip different moulds in batter instead of waiting for the same mould to reheat in hot oil.
Remove mould from hot oil when done. Do not clean with water. Leave aside to let it cool. Use kitchen towel to wipe the mould. Wrap up in muslin cloth to store. The mould should remain somewhat oily at all times. If you are using the mould daily, leave it submerged in cooking oil in a large bowl.
First use: Do not wash with water. Prepare a saucepan with hot cooking oil, large enough to submerge the mould. When oil is hot enough, heat up the mould for 15 to 20 minutes. Remove from hot oil, let cool and wipe-off oil using kitchen towel. Throw away the hot oil used to clean the mould.
Heat up another wok with clean cooking oil. Submerge clean mould into hot oil for 10 to 20 minutes. Leave the mould in hot oil while you prepare the batter. The first few attempts will produce rejects. Use chopstick to release kuih from mould. After some time, the mould will release kuih easily.
Depending on temperature of oil and batter recipe, you might need more than one mould to do mould rotation. In this case, we suggest you get two to four pie tee moulds to use for rotation.
Heat up 4 pie tee moulds in hot oil. When thoroughly heated, dip 1st mould in batter up to 4/5 of mould height (not up to top). Hold mould in hot oil, not letting the mould touch the base of wok/pan. When pie tee cup is released, let the 1st mould rest in hot oil. Take the 2nd mould and dip in batter. When cookie is released from mould, let the 2nd mould rest in hot oil. Repeat the same process with 3rd and 4th mould. Mould rotation lets you continuously dip different moulds in batter instead of waiting for the same mould to reheat in hot oil.
Remove mould from hot oil when done. Do not clean with water. Leave aside to let it cool. Use kitchen towel to wipe the mould. Wrap up in muslin cloth to store. The mould should remain somewhat oily at all times. If you are using the mould daily, leave it submerged in cooking oil in a large bowl.
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User guide video and recipe:
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