Bean Curd Wrapper (TAWPE or TAU PE in Filipino) And Also Known As "TOFU" in English

This is the main wrapper used in making KIKIAM or QUIKIAM, TAUPE~ TAWPE or TAU PE. Or, in English, "TOFU." Bean curd. Just now as I am writing this it came to me that it sounded really like its word origin which is the TOUFU! Golly, wow.

The recipe is basically similar to making siomai but you use the 5 spice Chinese powder instead of sesame oil. And the wrapper used is this bean curd wrapper instead of the molo/siomai wrapper. My sister BALLOON's recipe is to steam it first before deep frying since frying it directly does not cook the insides of the grounded pork. I tried following the standard recipes online but like my sister, my experience was not good. The inside was raw and the wrapper was burned. So, the steaming process is really good before frying the KIKIAM. Best served with spicy sweet and sour sauce. I forgot to take the photo of the first KIKIAM I cooked last week. Sorry!

To use the bean curd wrapper, you need to soak it for 5 minutes in tap water. Then, you need to peel it piece by piece. Soak only the amount you need.



The bean curd wrapper is very fragile and tends to curl once it gets wet. It breaks easily but that should not be a problem since you can put one on top of each other and utilize the broken ones to patch up parts that have holes.

The bean curd wrapper after it has been taken out of the packaging is so thin and has the texture of a cookied lumpia wrapper.

Once soaked in water, the color changes and the tones tend to lighten.