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sliced pork kikiam rolls on a wooden platter with a side of ketchup for dipping and a plate of steamed rice
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4 from 7 votes

Homemade Kikiam

Homemade Kikiam are steamed and fried to crispy perfection for the ultimate street-food! These delicious bean curd pork rolls are delicious on their own or added to other dishes such as noodle stir-fries and soups.

Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Entree
Cuisine: Asian
Keyword: kikiam, que-kiam
Servings: 6 Servings
Calories: 376kcal
Author: Lalaine Manalo


  • 1 pound ground pork
  • 1/2 pound shrimp, peeled, deveined and minced
  • 1 large carrot, peeled and finely chopped
  • 1 cup water chestnuts, finely chopped
  • 1/2 cup green onions, chopped
  • 1 tablespoon Chinese five-spice powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 bean curd sheets, hard edges trimmed and cut into a 10-inch square
  • canola oil


  • In a large bowl, combine ground pork, minced shrimp, water chestnuts, carrots, green onions, five-spice powder, salt, and pepper.
  • In a small bowl, combine cornstarch and water. Stir until smooth and blended.
  • Add cornstarch slurry to pork mixture and stir to fully combine.
  • Under warm running water, moisten bean curd sheets and squeeze to rid of excess liquid.
  • On a flat working surface, place a bean curd sheet. Spoon 1/3 of the pork mixture and spread across the bottom length of the sheet. leaving about 1-inch space on the sides.
  • Roll the sheet tightly around the filling to form a tight log about 2-inch thick. Moisten the end to seal and twist the edges to lock the pork. Repeat with remaining pork mixture.
  • Arrange pork rolls on a steamer in a single layer and steam for about 15 to 20 minutes or until set and temperature in the center reads 145 F.
  • Gently remove kikiam from the steamer and place on a platter to slightly cool. Refrigerate to cool completely.
  • In a wide pan over medium heat, heat about 2-inch deep of oil to 350 F. Carefully place steamed rolls in a single layer and fry, turning on sides as needed, until heated through and golden and crispy on the outside.
  • Remove from the pan and let stand for about 5 minutes before slicing into serving portions.


Calories: 376kcal | Carbohydrates: 16g | Protein: 24g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 1123mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1780IU | Vitamin C: 7.2mg | Calcium: 105mg | Iron: 3mg