Deutsch: Kikiam / Español: Kikiam / Português: Kikiam / Français: Kikiam / Italiano: Kikiam

Kikiam in the food context refers to a popular Filipino street food item that originated from Chinese cuisine. Traditionally, it is made from ground pork or shrimp mixed with finely chopped vegetables (such as carrots and water chestnuts), wrapped in bean curd sheets (tawpe), and then steamed or deep-fried until golden brown. The mixture is seasoned with five-spice powder, salt, and pepper, giving it a unique and savory flavor profile. Kikiam is often served sliced with a sweet and spicy dipping sauce.


The appeal of Kikiam lies in its flavorful filling and the crisp texture of the fried bean curd wrapper. This dish is a fusion of Chinese and Filipino culinary traditions, showcasing the blending of flavors and techniques from both cultures. Kikiam can be found in various settings, from street food stalls to markets and even in some restaurants, serving as a snack, appetizer, or side dish.

Application Areas

Kikiam is enjoyed in several contexts, including:

  • Street Food: Commonly sold by street vendors, often alongside other fried and grilled items.
  • Home Cooking: Some families prepare homemade kikiam for special occasions or as part of a larger meal.
  • Party Food: Due to its ease of serving and eating, kikiam is a popular choice for parties and gatherings.

Well-Known Examples

While Kikiam itself is quite specific, it is part of a broader category of Filipino-Chinese fusion foods, which also includes:

  • Lumpiang Shanghai: Filipino spring rolls filled with ground meat and vegetables.
  • Siomai: A Filipino adaptation of the Chinese dumpling, often served steamed or fried.


A basic recipe for making Kikiam involves:

  1. Ingredients:

    • Ground pork or shrimp
    • Finely chopped vegetables (carrots, water chestnuts, and green onions)
    • Salt, pepper, and five-spice powder for seasoning
    • Bean curd sheets for wrapping
    • Oil for frying
  2. Preparation:

    • Mix the ground meat, vegetables, and seasonings in a bowl.
    • Cut the bean curd sheets into rectangles. Place a portion of the meat mixture on each sheet and roll tightly, sealing the edges with a little water.
    • Steam the rolls for about 15-20 minutes, then let them cool.
    • Deep-fry the steamed rolls until golden and crispy.
    • Slice and serve with a dipping sauce of choice.

Treatment and Risks

When preparing Kikiam, it's important to ensure the meat is fully cooked to avoid foodborne illnesses. Deep-frying should be done carefully to achieve a crispy exterior without burning the rolls. As with all fried foods, consuming kikiam in moderation is advised due to its high oil content.

Similar Terms or Synonyms

  • Filipino Quekiam
  • Fish Kikiam (for versions using fish as the main protein)


Kikiam is a delightful example of the fusion between Filipino and Chinese culinary traditions, offering a tasty snack or side dish that combines savory meat and vegetable filling with a crispy wrapper. Its popularity as street food and a party favorite underscores its role in Filipino cuisine as a beloved treat for many occasions.


Kikiam also spelled as Quekiam.

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