Hakka Taro (Yam) Abacus Seeds - 客家算盘子
These authentic and delicious Hakka Taro (Yam) Abacus Seeds have a chewy and QQ texture that is so addictive and you can't just stop with one bite. It's perfect for any meal of the day! Give this a try and enjoy them with your friends and family.
Servings: 3
Ingredients
Taro Abacus Seeds Dough
- 250 g taro
- 125 g tapioca starch
- pinch of salt
- water to cook the taro
Toppings and Seasoning
- 4 oz firm tofu mashed
- ¼ cup chopped shallots
- 1 teaspoon chopped garlic
- ¼ cup sliced mushrooms
- ¼ cup sliced wood ear mushrooms
- 1 tablespoon vegan 'oyster' sauce
- 1 tablespoon gluten-free soy sauce or to taste
- 3 stalks of green onion white and green parts separated
- a handful of chopped cilantro
- ½ cup water or veggie stock
- white pepper
Instructions
How to prepare the Taro Abacus Seeds
- Remove the outer layer skin until you still the white flesh with purple specks.
- Cut into smaller cubes and place them in a small pot.
- Add enough water to cover the taro, bring it to a rolling boil, then cook the taro until it's tender.
- Transfer cooked taro cubes into a bowl (if it has too much moisture, drain out some of the water).
- Mash taro with a potato masher until it turns into a fine paste. Season with white pepper and a pinch of salt.
- Gradually add in the tapioca flour and mix it well with a spatula. Once it's cool to handle, knead the mixture into a soft dough.
- To make the taro abacus seeds, pinch about a teaspoon of dough and roll it into a ball.
- Then, using your thumb and index finger, pinch the middle of the ball to make a dent. Continue until you are done with all the dough. Cover the taro pasta to prevent them from drying out.
How to cook and serve
- To cook the taro abacus, bring a pot of water to a rolling boil.
- Add in the taro pasta and cook until they float to the top. Using a sieve, strain and transfer to a bowl of cold water.
- Then, drain and place taro pasta on a cleaned plate and rub them with a drizzle of oil. Set aside or store in the fridge until ready to use.
- Heat a non-stick pan with oil and sauté shallots until they turn translucent. Then, add in the mushrooms and cook until fragrant.
- Push the ingredients to the side of the pan and add in the tofu (add more oil if needed) and sauté tofu until golden brown.
- Add the wood ear mushrooms, garlic, white part of green onions, seasoning and water. Bring the mixture to boil and cook for 30 seconds.
- Add the taro abacus seeds and toss to mix all ingredients together. Taste test and season accordingly. You can add a drizzle of dark soy sauce for color if preferred.
- Garnish with chopped cilantro and green onions. Serve warm.
Notes
For a homemade version vegan 'oyster' sauce, give this Vegan Umami Stir Fry sauce a try.
Note:
While handling the taro, some sap will make your hand itchy, so wear a glove if you prefer.