Pork Kikiam with Yuba Skin

Source: Edmund Baylon, ABACÁ

Recipe Type:

Growing up, my experience with kikiam was as an after school snack that you could get from vendors selling all kinds of fish balls, squid balls, kikiam, and more. Traditionally, kikiam is ground meat or shrimp with spices wrapped in beancurd or tofu skin which is steamed then deep fried. I recently had the chance to go to the Philippines to learn more about Filipino food and try traditional kikiam in Binondo, Manila’s Chinatown District. This is my version of kikiam.

This recipe was demonstrated at the Foodwise Classroom on February 24, 2024.

Serves 10


For Kikiam:
1 Pack of Hodo Yuba Skin or any yuba/bean curd skin
950 grams (2 pounds) ground pork
120 grams (1 bunch) green onions (thinly sliced)
20 grams (3 in piece) ginger (grated)
500 grams (1 pound) pork shoulder (small diced)
20 grams (4 teaspoons) soy sauce
70 grams Knorr Seasoning
10 grams (½ tablespooon) salt
30 grams (2.5 tablespoons) cornstarch
5 grams (1¼ teaspoons) five spice powder

For Sweet & Sour Sauce:
2 red Fresno peppers or other sweet red pepper
1000 grams (4 cups) banana ketchup
10 grams (1 tablespoon) Korean chili flakes
500 grams (2 cups) Korean rice syrup or honey
5 grams (1 teaspoon) cooking oil
7.5 grams (2 teaspoon) cayenne pepper powder
5 grams (1 teaspoon) white vinegar
25 grams (5 teaspoon) calamansi juice or lemon juice


Combine everything in a mixing bowl and knead/mix until homogenous.

Put mixture in piping bag or zip lock bag with one of the corners snipped off.

Spread sheets of yuba on a flat surface then pipe in meat mixture in longer logs.

Loosely roll the yuba over the meat to give yuba room to puff up when fried.

Seal roll with egg wash and put in freezer to set overnight.

Cut and portion to desired size then deep fry in oil at 350 F for 10 minutes or until meat is cooked inside.

For the sauce, roughly chop Fresno pepper and add to medium sauce pan.

Sauté in oil with Korean chili flakes and cayenne pepper powder until fragrant.

Add banana ketchup, Korean rice syrup or honey, and white vinegar, and let simmer for 10 minutes.

Blend sauce.

Add calamansi juice or lemon juice then set aside to cool.

Serve with freshly fried kikiam!

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