Time needed: 1 hour and 45 minutes.

Makes: 4 servings

½ kilo fatty ground pork
½ teaspoon salt
1 teaspoon sugar
2 tablespoons oyster sauce
½ teaspoon ground black pepper
1 tablespoon five-spice (nghoiong) powder
1 piece egg
4 tablespoons cornstarch
½ cup shrimp, finely chopped
½ cup carrots, cut into small dice
½ cup labanos, cut into small dice
1/3 cup pork fat, cut into small  dice
2 pieces rehydrated shiitake mushrooms, cut into small dice
2 tablespoons spring onions, chopped finely
4 – 6 pieces taupe/tofu skin
1 tablespoon cornstarch mixed with 1 tablespoon water
Oil, for brushing and frying

1 teaspoon ginger, minced
1 piece large red onion,  cut into large dice
2 pieces garlic cloves, minced
1/4 cup carrots, cut into florets
1/4 cup green bell pepper, cut into medium dice
1/4 cup red bell pepper, cut into medium dice
1/4 cup pineapple tidbits
1/4 cup pineapple juice/syrup
2 tablespoons ketchup
2 tablespoons sugar
2 tablespoons vinegar
1/4 cup water
salt, to taste
ground black pepper to taste
1 tablespoon cornstarch + 2 tablespoons water


  1. Make kikiam filling

    In a bowl, mix together ground pork, salt, sugar, oyster sauce, pepper, five-spice powder, egg, cornstarch, shrimp, carrots, labanos, pork fat, shiitake mushrooms, and spring onions until well combined and meat has well bound into a sticky paste. Set aside.

  2. Assemble kikiam

    Separate the tofu skin sheets and place a good amount of filling in the bottom center of the tofu skin. Wrap the tofu skin around the filling and roll up tightly like a lumpia. Seal the edges with the thick cornstarch paste. Repeat with the remaining filling and tofu skins. For best tastes, chill overnight before steaming.

  3. Steam kikiam

    Brush the steamer tray with oil to prevent sticking. Place the kikiams into the oiled steamer tray. Cover and steam on medium heat for 30 – 40 minutes. Remove and let cool.

  4. Fry kikiam

     In a pan, heat up oil over medium-high heat and fry the cooled kikiam pieces for just a few minutes until crispy. Drain excess oil and slice into thick pieces.

  5. Make sauce

    In a pan over medium heat, saute ginger, onions, and garlic until translucent. Add carrots, green peppers, red peppers, pineapples, pineapple juice/syrup, ketchup, sugar, and water. Cover and let simmer for 3 mins. Season with salt and ground black pepper then add the cornstarch slurry and bring to a boil.

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