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.
Appetizer, Main Course, Side Dish
Asian, Chinese, Hakka
Taro Abacus Seeds Dough
water to cook the taro
Toppings and Seasoning
sliced wood ear mushrooms
vegan 'oyster' sauce
gluten-free soy sauce
or to taste
stalks of green onion
white and green parts separated
a handful of chopped cilantro
water or veggie stock
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.
For a homemade version vegan 'oyster' sauce, give this
Vegan Umami Stir Fry sauce
While handling the taro,
some sap will make your hand itchy, so wear a glove if you prefer.