Homemade Kikiam Recipe

Photo Credits: m.facebook.com/jeanette.padilla.7


  • 1 kg ground pork
  • 2 cups red onions, chopped
  • 1/3 cup minced garlic
  • 1 cup minced carrots
  • 1/2 cup cornstarch
  • 2 tsp iodized salt
  • 2 tbsp. sugar
  • 1-2 tsp five-spice powder
  • Dry bean curd sheets
  • Oil, for frying


  1. Mix together all ingredients except the bean curd sheets.
  2. Make sure to mix it very well to evenly distribute seasonings. Divide meat mixture into 12 portions. Layer down a piece of bean curd sheet.
  3. Add in meat mixture and roll like a spring roll. Repeat with the rest.
  4. Steam kikiam for 15 minutes. Cool and keep. To serve, heat an inch-deep of oil in a pan.
  5. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

Notes: Once steamed, you can store kikiam in the freezer for up to a month. Defrost before deep-frying.

Total Time: 30 minutes / Yield: 12 rolls

For Sweet-Sour Sauce:


  • 1/2 tsp. chili sauce
  • 1 tbsp. tomato paste
  • 1 tbsp. cornstarch
  • 6 tbsp. sugar
  • 1 tsp. salt
  • 3-4 tbsp. vinegar
  • 1 c. water
  • Sesame seed oil


  1. In a small saucepan, mix together all ingredients.
  2. Set over medium-high heat until thick and the cloudiness has disappeared.
  3. Remove from heat.
  4. Add a few drops of sesame seed oil.
  5. Serve at once.

Credits to: pepper.ph