How to Cook Kikiam (Que-kiam)

Kikiam (Que – kiam)

Course Appetizer, Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Servings 7 large que-kiam
Author Connie Veneracion


For the filling

  • 1 kilo ground pork
  • 150 grams chopped shrimps (skip if allergic to shrimps)
  • 1 small carrot finely chopped
  • 1 medium onion finely chopped
  • 4 to 6 Chinese black mushrooms (caps only), chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons salt
  • 2 tablespoons brown sugar
  • 2 tablespoons corn starch dispersed in 2 tablespoons of water
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sesame seed oil

To complete the dish

  • 7 bean curd sheets each measuring 12 inches square or larger
  • cooking oil for frying


  • In a large bowl, mix all the ingredients for the filling. Set aside.
  • Soak the bean curd sheets in water for five minutes. Drain well.
  • Divide the filling into seven equal portions.
  • Lay a bean curd sheet flat and spread one portion of the filling in the center. Wrap the filling with the bean curd sheet as though making a spring roll (see visual guide).
  • Repeat until you have used all the filling and bean curd sheets.
  • Arrange the que-kiam in a steamer basket. Steam for 45 minutes (it won't hurt to steam them a little longer).
  • Cool the steamed que-kiam to cool temperature.
  • Heat at least two inches of oil in a frying pan.
  • Fry the cooled steamed que-kiam over medium-low heat until the bean curd wrapper is golden and crisp.
  • Cool the fried que-kiam slightly before slicing.
  • Serve the que-kiam with sweet chili sauce for dipping. It's great as a finger food or as a main dish.


Steamed que-kiam that had been cooled to room temperature can be wrapped individually in cling film and frozen until needed. Just thaw before frying.
This is an updated version of the que-kiam recipe originally published in July 26, 2004.