I used to grab these crispy kikiams almost daily from my favorite street cart outside our local market, dipping them in that addictively sweet and spicy sauce while still hot. Finally, I decided to learn how to make them at home.
This recipe brings all that street food magic right into your kitchen, with perfectly seasoned pork and shrimp wrapped in crispy bean curd sheets. You can make a big batch and freeze them, so you’ll always have some ready whenever those street food cravings hit.
Why You’ll Love This Recipe
- Authentic Filipino-Chinese street food flavor at home
- Make-ahead friendly – perfect for batch cooking
- Versatile – can be used in multiple dishes
- Crispy exterior with juicy, flavorful filling
- Restaurant-quality results with simple ingredients
- Budget-friendly party food option
- Freezer-friendly for up to 3 months
Homemade Kikiam Recipe
Equipment
- Steamer Essential for cooking the rolls before frying
- Deep heavy-bottomed pan (Kawaling malalim) For achieving the perfect crispy exterior
- Meat thermometer To ensure food safety
- Cutting board (Sangkalan) For preparing ingredients
- Sharp knife (matalim na kutsilyo) For fine chopping
- Kitchen scale For accurate measurements
- Mixing bowls (mangkok) For combining ingredients
- Food processor (optional) For finely mincing ingredients
- Paper towels For draining excess oil
Ingredients
For the Meat Rolls:
- 1 pound 454g ground pork (Giniling na baboy)
- ½ pound 227g shrimp, peeled and minced (Hipon)
- 1 large carrot finely chopped
- 1 cup water chestnuts finely chopped (Kastanyas)
- ½ cup green onions chopped (Sibuyas na Mura)
- 1 tablespoon Chinese five-spice powder
- 2 teaspoons salt Asin
- ½ teaspoon black pepper Paminta
- 1 tablespoon cornstarch Cornstarch
- 2 tablespoons water Tubig
- 3 bean curd sheets
- Canola oil for frying
For the Special Dipping Sauce:
- 2 cups water
- ½ cup soy sauce Toyo
- 1 cup brown sugar Asukal na pula
- ¼ cup minced garlic Bawang
- ¼ cup finely chopped shallots Sibuyas tagalog
- 1 tablespoon chopped chili pepper Siling labuyo
- 1 tablespoon all-purpose flour Harina
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Begin by combining ground pork, minced shrimp, chopped water chestnuts, carrots, and green onions in a large bowl. Add five-spice powder, salt, and pepper. Mix well. In a separate small bowl, stir cornstarch and water until smooth, then add this mixture to the pork mixture. Stir everything until fully combined.
- Take a small portion of the mixture and fry it to test the seasoning. Adjust salt and spices to your taste if needed.
- Prepare your bean curd sheets by trimming any hard edges and cutting them to fit your steamer size. Run each sheet under warm water to moisten, then gently squeeze out excess water to make them pliable.
- Place a moistened bean curd sheet on a clean, flat surface. Spoon about one-third of the pork mixture across the bottom length of the sheet, leaving about 1 inch of space on the sides. Roll the sheet tightly around the filling to form a log about 2 inches thick. Moisten the end with water to seal, then twist the edges to lock in the filling. Repeat with remaining sheets and filling.
- Arrange the rolls in your steamer, leaving space between each one. Steam for 15-20 minutes until the center reaches 145°F (63°C). Remove carefully and let cool completely. For best results, refrigerate until fully chilled.
- Heat oil in a deep pan to 350°F (175°C). Carefully place the cooled rolls in the oil and fry in batches, turning occasionally, until golden brown and crispy on all sides. Keep the oil temperature steady between 330-355°F (165-180°C).
- Remove from oil and let rest on paper towels for 5 minutes before slicing diagonally into serving portions.
- For the dipping sauce, combine water, soy sauce, brown sugar, minced garlic, chopped shallots, chili pepper, flour, cornstarch, salt, and pepper in a saucepan. Whisk until smooth with no lumps. Cook over medium heat, stirring constantly, until the sauce thickens, about 3-5 minutes. Let cool before serving with your kikiam.
- Serve hot with your choice of dipping sauce. Leftover kikiam can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Tips from Lola’s Kitchen
- Use fatty ground pork (at least 20% fat) for juicier kikiam
- Hand-chop ingredients for better texture control
- Always do a taste test before wrapping all rolls
- Steam extra rolls for freezing
- Pat dry bean curd sheets well to prevent oil splatter
- Rest 5 minutes before cutting to maintain shape
Traditional Serving Suggestions
- As Street Food:
- Serve with vinegar-chili dipping sauce
- Cut into bite-sized pieces
- Garnish with cucumber slices
- As Main Dish (Ulam):
- Serve with steamed rice
- Pair with achara (pickled papaya)
- Include classic dipping sauce
- In Other Dishes:
- Add to pancit canton
- Include in mami soup
- Chop and add to fried rice
Troubleshooting Common Issues
- Rolls Falling Apart
- Solution: Double-check sealing technique
- Ensure bean curd sheets are properly moistened
- Consider using toothpicks during steaming
- Filling Too Loose
- Solution: Add more cornstarch binder
- Chill mixture before wrapping
- Ensure proper mixing technique
- Not Crispy Enough
- Solution: Oil temperature too low
- Ensure rolls are completely cool before frying
- Don’t overcrowd the pan
Ingredient Alternatives
- Ground chicken instead of pork
- Tofu for vegetarian version
- Dried mushrooms for extra umami
- Jicama instead of water chestnuts
- Rice paper if bean curd sheets unavailable
Storage & Reheating
Storage:
- Refrigerator: 3 days (steamed)
- Freezer: 3 months (wrapped individually)
- Room temperature: 4 hours maximum
Reheating:
- From refrigerated: Deep fry at 350°F (175°C) for 3-4 minutes
- From frozen: Thaw overnight, then fry
- Air fryer option: 370°F (188°C) for 5-6 minutes
Variations
- Seafood Kikiam
- Use mixed seafood instead of pork
- Add diced squid and fish paste
- Incorporate seaweed for ocean flavor
- Spicy Version
- Add chopped bird’s eye chilies
- Include black pepper sauce
- Mix in chili garlic paste
- Vegetarian Option
- Use mushroom and tofu filling
- Add more vegetables
- Include glass noodles for texture
Frequently Asked Questions
Q: Can I make kikiam without a steamer? A: Yes, you can use a makeshift steamer with a deep pot and metal rack. Q: Why does my kikiam burst during frying? A: This usually happens when the oil is too hot or the rolls weren’t cooled properly after steaming. Q: Can I use air fryer instead of deep frying? A: Yes, spray with oil and air fry at 200°C/400°F for 8-10 minutes, turning halfway. Q: How do I know when the filling is cooked? A: Use a meat thermometer to ensure the center reaches 63°C/145°F. Q: Can I prepare this in advance for a party? A: Yes, steam the rolls up to 2 days ahead and fry just before serving.
Nutrition
The Story Behind Kikiam
Growing up in the bustling streets of Binondo, Manila’s historic Chinatown, I discovered that every bite of kikiam tells a story of cultural fusion that spans generations. This beloved street food, known locally as que-kiam or kikiam, traces its roots to the Hokkien Chinese dish Ngoh Hiang (五香), which literally translates to “five-spice.” As Chinese merchants settled in the Philippines during the pre-colonial period, they brought with them not just their trading goods but also their rich culinary traditions.
What makes Filipino kikiam particularly special is how it adapted to local tastes while maintaining its Chinese essence. The original Ngoh Hiang from Fujian Province typically includes a complex mix of minced meat, prawns, and chestnuts, but Filipino hawkers simplified the recipe to make it more accessible for street food vending. The key elements remained: the distinctive five-spice powder, the bean curd wrapper (locally called tawpe), and the technique of steaming before frying that creates that irresistible texture.
Today, you’ll find kikiam vendors in almost every corner of the Philippines, often alongside fish balls and squid balls, all served with the signature sweet-spicy sauce that’s uniquely Filipino. It’s fascinating how this humble meat roll has evolved from being a traditional Chinese celebration dish to becoming a beloved Filipino street food staple that brings comfort to busy workers, students, and families alike.
What sets authentic kikiam apart from mass-produced versions is the careful balance of textures and flavors. The crispy exterior gives way to a tender, perfectly seasoned filling where you can taste each component – the savory ground pork, the sweet bits of carrots, the crunch of water chestnuts, and that subtle hint of five-spice that ties everything together. It’s this attention to detail that has kept this dish alive in Filipino cuisine for centuries.
Making kikiam at home connects us to this rich cultural heritage, allowing us to recreate not just the flavors but also the story of how different cultures can come together on a plate. Whether you’re enjoying it as a quick snack, adding it to your pancit, or serving it at family gatherings, each bite of kikiam is a testament to the enduring legacy of Filipino-Chinese cuisine.
