Ekkado aka Fried Money Bags

If you are an Indonesian or at least have been to Indonesia, you would know that Hoka Hoka Bento is no strangers in the fast food chain industry. They have so many outlets these days, especially in the big cities of Java Island.

It happens to be one of many of hubby’s favorite, whenever he is back to Indonesia, he would make sure to have some of Hoka Hoka Bento’s dishes. And Ekkado is definitely always one that make to the list aside from few others dishes. For his birthday this year, I decided to make him some Ekkado. Ekkado is basically a deep fried quail egg-wrapped in mixed of minced shrimp and chicken-wrapped in tofu skin.

I get the recipe from here, which is written in Indonesian, below is the translation in English.

Ingredients A:

  • 175 grams of shrimp – remove the shells and veins
  • 75 grams of mince chicken
  • 20 pieces hard boiled quail eggs (I bought canned one)
  • tofu skin
  • ¼ teaspoon of baking soda
  • kitchen string

Ingredients B:

  • ½ teaspoon salt
  • ½ teaspoon chicken powder (optional)
  • 3 tablespoons of tapioca starch
  • ¼ teaspoon of pepper
  • ½ teaspoon of sesame oil
  • 1 teaspoon of cooking wine
  • 2 teaspoons of fish sauce
  • 1 teaspoon of sugar
  • 25 cc egg whites
  • 2 tablespoons of chicken fat (optional)

Mixed shrimps with baking soda, let it sit for few minutes then wipe dry and ready to minced. The baking soda will help to achieve the bouncy texture of the minced shrimp.

Add salt, pepper, cooking wine, sesame oil, fish sauce, sugar, and 1 tablespoon of the tapioca starch to minced shrimp mixture – combine well

Add in the minced chicken along with the rest of the tapioca starch, chicken fat, and egg white to the shrimp mixture – combine well again

If the tofu skin are stiff, soak them with cold/water temperature water until softened and flexible, cut them in squares of 10 x 10 cm. Take one piece and spread about 1 – 1.5 tablespoon of the meat mixture solely in the center of the tofu skin, then place a quail egg in the middle, wrap up all four corners and tie with kitchen string

Place the tied Ekkado in a steamer, steam for about 15 minutes (mine took only 8-10 minutes). Remove the kitchen strings and deep fry these little treats until golden brown color. Serve with rice while warm.


For the sauce, mix all the ingredients below together

  • 3 tablespoons of Japanese mayonaise
  • 5 tablespoons of ketchup
  • 2 tablespoons of chili sauce
  • 2 tablespoon of lemon juice
  • 2 tablespoons of sugar
  • ½ teaspoon of salt

Hope you give this recipe a try and let me know if you love them as much as hubby 🙂

ekkado steamed
Steamed and strings removed
Ready to serve

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.