Go Back Email Link
–+ servings
Homemade Kikiam Recipe

Homemade Kikiam Recipe

Kikiam (Que-kiam) is a beloved Filipino-Chinese street food featuring seasoned ground pork, shrimp, and vegetables wrapped in thin bean curd sheets, steamed until tender, then fried until crispy. This adaptation of Chinese Ngoh hiang combines the warmth of five-spice powder with the satisfying crunch of water chestnuts and carrots, creating a versatile dish that's equally delicious as an appetizer, main course, or addition to noodle dishes and soups.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine Chinese, Filipino
Servings 6
Calories 376 kcal
Difficulty Intermediate

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

Homemade Kikiam Recipe
  1. Use fatty ground pork (at least 20% fat) for juicier kikiam
  2. Hand-chop ingredients for better texture control
  3. Always do a taste test before wrapping all rolls
  4. Steam extra rolls for freezing
  5. Pat dry bean curd sheets well to prevent oil splatter
  6. Rest 5 minutes before cutting to maintain shape
 

Traditional Serving Suggestions

  1. As Street Food:
    • Serve with vinegar-chili dipping sauce
    • Cut into bite-sized pieces
    • Garnish with cucumber slices
  2. As Main Dish (Ulam):
    • Serve with steamed rice
    • Pair with achara (pickled papaya)
    • Include classic dipping sauce
  3. In Other Dishes:
    • Add to pancit canton
    • Include in mami soup
    • Chop and add to fried rice
 

Troubleshooting Common Issues

  1. Rolls Falling Apart
    • Solution: Double-check sealing technique
    • Ensure bean curd sheets are properly moistened
    • Consider using toothpicks during steaming
  2. Filling Too Loose
    • Solution: Add more cornstarch binder
    • Chill mixture before wrapping
    • Ensure proper mixing technique
  3. 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

  1. Seafood Kikiam
    • Use mixed seafood instead of pork
    • Add diced squid and fish paste
    • Incorporate seaweed for ocean flavor
  2. Spicy Version
    • Add chopped bird's eye chilies
    • Include black pepper sauce
    • Mix in chili garlic paste
  3. 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.
 
Homemade Kikiam Recipe
Homemade Kikiam Recipe

Nutrition

Calories: 376kcalCarbohydrates: 16gProtein: 24gFat: 24gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 150mgSodium: 1123mgPotassium: 241mgFiber: 3gSugar: 39gVitamin A: 92IUVitamin C: 5mgCalcium: 81mgIron: 3mg
Tried this recipe?Let us know how it was!