How To Make Hakka Abacus Bead/Seeds 客家算盘子

Today I’ll be sharing with you one of my childhood favourites. My grandmother would often make this dish on special occasions, in particular during the Lunar New Year. Hakka Abacus Beads (客家算盘子) is a traditional Hakka dish that is made with taro/yam. The ingredients used are similar to that of Gnocchi, but instead of potato, we use taro/yam! Growing up, we were told that much like the name, each “bead” is meant to signify prosperity and wealth. You can prepare the “beads” in a variety of ways, but in this recipe, I’ll be showing you how to prepare it the way my grandmother did!

How To Make Hakka Abacus Beads (QQ Texture)

About 790 to 800 grams Peeled Taro/Yam, cubes

2 Large Shallots, peeled & sliced

1/2 tsp Sea Salt

1 Tbsp Peanut or Vegetable Oil

4 Cups of Boiling Water

1 Bag/400 grams of Tapioca Starch

This recipe yields about 1.25 kg of Taro Abacus Beads/Seeds

Stir-fry Abacus Beads with Minced Meat

1/2 Recipe Hakka Taro Beads/Seeds

1 1/2 Tbsp Dried Shrimps, soaked in boiling water, drain & chop (reserve liquid)

2 to 3 Dried Shitake Mushrooms, soaked in boiling water, drain & chop (reserve liquid)

100 grams Minced Pork or Chicken

2 Large Shallots, peeled & slice

2 Cloves Garlic, peeled & chop

2 to 3 tsp Light Soy Sauce (adjust accordingly)

1 Tbsp Dark Soy Sauce (adjust accordingly)

2 tsp Oyster Sauce

A Small Bunch of Chinese Celery, chop

3 to 4 Tbsp Boiling Water of Reserved Liquid from Mushrooms or Dried Shrimps

White Pepper

Sea Salt, to taste

Serves 3 to 4 as an appetizers or 2 as Main Dish

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