Air-Frying Kikiam: A Quick, Crispy Treat

Kikiam is a Filipino dish that is made by mixing and wrapping ingredients, steaming them, and then frying them. The steaming process ensures that the inside is cooked properly, and the frying process gives the outside a golden brown colour. In this article, we will explore whether it is possible to cook kikiam in an air fryer, and if so, how this might be done.

How long to steam kikiam before frying

You can cook kikiam in an air fryer, but it is recommended to steam it first. This ensures that the inside gets cooked properly and prevents the outside from burning. It also makes the skin cling to the meat, which makes it easier to fry later.

To steam kikiam, you should first prepare the steamer by pouring in 4 cups of water and letting it boil. Then, arrange the kikiam in the steamer and steam for 20 to 25 minutes, or until the inside is cooked. You can also steam it for 15 minutes if you prefer. Once it's steamed, remove it from the steamer and let it cool down. For the best results, you should then refrigerate it for a couple of hours, as this will give a nice crispy finish once you fry it.

To fry the kikiam, heat about 2 inches of oil to 350 F in a wide pan over medium heat. Carefully place the steamed rolls in a single layer and fry, turning them on their sides as needed, until they are golden brown and crispy on the outside. This should take 2-3 minutes on each side. Remove the kikiam from the pan and let it stand for about 5 minutes before slicing and serving.

How to roll kikiam

Yes, you can cook kikiam in an air fryer. To roll kikiam, start by laying a beancurd sheet on a flat surface. Place a portion of the mixture on top of the sheet along one of the long ends. Roll the sheet to enclose the filling, then fold both side corners over the centre to close the sides. Continue rolling until the other end of the wrapper. Brush the edge with cornstarch slurry to close and seal completely. Make sure to wrap it tightly, pushing out any trapped air inside before closing. If you are having trouble rolling the mixture in the beancurd skin, dampen it. Kikiam rolls should be steamed before frying to ensure the inside is cooked properly.

How to seal kikiam

Yes, you can cook kikiam in an air fryer. To seal kikiam, you should first steam the rolls for 15-25 minutes. This ensures that the inside gets cooked properly first and makes the skin cling to the meat, which makes it easier to fry later. After steaming, remove the kikiam from the steamer and let it cool down completely. Then, brush the edge with cornstarch slurry to close and seal completely. Make sure to wrap it tightly, pushing out any trapped air inside before closing.

If you need to fry the kikiam right away without steaming, make them smaller and thinner when wrapping. Use damp beancurd skin too. If you are having trouble rolling the mixture in the beancurd skin, dampen it, especially those parts that have turned crisp and dry.

How to fry kikiam

Yes, you can cook kikiam in an air fryer. Here is a step-by-step guide on how to fry kikiam:

• Prepare the steamer by pouring in 4 cups of water and letting it boil.
• Arrange the kikiam in the steamer and steam for 20 to 25 minutes. This ensures that the inside gets cooked properly first.
• Remove the kikiam from the steamer and set it aside to cool down completely.
• Heat cooking oil in a pan.
• Pan-fry the kikiam until the wrapper turns golden brown.
• Remove from the pan and slice into serving pieces.
• Serve and enjoy!

Note: If you are short on time, you can skip the steaming process and fry the kikiam right away. However, this may result in the outside being burnt while the inside remains raw. To avoid this, make the kikiam smaller and thinner when wrapping and use damp beancurd skin.

How to avoid burning kikiam

Yes, you can cook kikiam in an air fryer. To avoid burning the kikiam, you should steam the rolls before frying them. This ensures that the inside gets cooked properly first. Frying them right away can result in the outside being burnt as the beancurd skin cooks quickly while the inside remains raw. Steaming also makes the skin cling to the meat, which makes it easier to fry later on. If you need to fry them right away without steaming, make them smaller and thinner when wrapping. Use damp beancurd skin too.

To steam the kikiam, pour four cups of water into a steamer and let it boil. Arrange the kikiam in the steamer and steam for 20 to 25 minutes. Remove from the steamer and set aside. You can then place some in the freezer for later use once the temperature goes down or you can fry everything at once.

To fry the kikiam, heat some cooking oil in a pan. Pan-fry the kikiam until the wrapper turns golden brown. Remove from the pan and then slice into serving pieces.

Frequently asked questions