homemade abacus seeds from scratch | w recipe 🤍

Iconic savoury Hakka delicacy made from yam, with a chewy mochi-like texture! 🍡 As a Hakka and mochi-lover myself, I find it hard to not love this traditional dish. It’s rare to find stores selling this these days? Even for places that do, I find their abacus seeds rather flour-y, with minimal taro taste + the portions are small for the price 😐 My family makes this once in a blue moon because of the time and effort required, but nothing can beat the homemade version.

Save this recipe for future reference! (Not very sure about the serving size as my fam just estimates and does as many, because we’re already doing, “might as well do more”.)

🤍 Ingredients

- For Abacus Seeds: Yam (2kg), Tapioca flour (500g), Hot water

- For Stir-Fry: Sliced pork, Chinese mushroom, Spring Onions, Light & dark soy sauce, Oyster Sauce

🤍 Steps:

1. Steam yam for 25 minutes.

2. Mash yam before adding flour and hot water. Stir and mix until mixture does not stick.

3. Mould the mixture in abacus shapes.

4. Bring abacus to boiled water and when it starts floating, remove and soak in cold water before draining.

5. Ingredients to stir-fry should be prepared (ie. slicing mushrooms etc.). Add in ingredients to fry, seasoning, and mix in the abacus seeds until evenly coated.

The steps look simple but it was a lot of work, especially the preparation (credits to my parents). With the combined family effort, this took about 8-9 hours with ~400+ abacus seeds made. But end results were so worth it. 🤤

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