Hakka Yam Abacus Seeds

 客家算盘子

This dish is normally cooked during the Chinese New Year as the abacus shaped beads signify wealth and prosperity.

Ingredients:

1 yam (peeled and cut into thin slices) - 1kg yam can make about 800g abacus seeds (for 4 pax)

tapioca flour (33% of weight of peeled yam)

Method:

1. In a wok or steamer, steam the yam for 30 minutes until very soft (when pressed with a fork). Remove from steamer and mash it with a fork (or press the steamed yam through a sieve). Add a bit of salt and tapioca flour to the mashed yam and knead till you get a soft and smooth dough that does not stick to your hand. Note: More tapioca flour, the more bouncy (QQ) the abacus seeds will be BUT lesser yam taste.

2. Roll the yam dough into logs of about 2cam in diameter and cut them into equal pieces of about 1cm thickness. Roll each piece into a ball and press the centre gently with your thumb/index finger to create a depression (to look like the abacus seed on an abacus). Repeat with the rest of the dough.

3. Fill the wok/pot with water, add a dash of cooking oil and bring to a boil. Prepare a separate pot of ice cold water. Place the abacus seeds into the boiling water and stir to ensure they do not stick to the bottom of wok/pot. Cook the abacus seeds for a few minutes. When they float to the top, scoop them out and plunge them into the cold water for 5 minutes. Then drain and set aside the abacus seeds. Drizzle a bit of oil over the seeds to prevent them sticking to one another. 

4. While the abacus seeds are cooling down, cook your ingredients (e.g. minced pork, dried shrimps, shiitake mushrooms, dried cuttlefish). Stir fry the abacus seeds with your ingredients and add seasoning (light soya sauce, sesame oil, dashes of white pepper, dark soy sauce and fish sauce). Garnish with fried shallots, spring onions and sliced red chilli, and serve hot.