我老妈是客家人, 算盘子是客家人的家乡菜. 妈妈在我小的时候都会煮给我们吃.
吃着吃着都爱上了着道菜. 你很难在外面买到, 竟使买到了也不一定好吃. 今天就让我分享这简单食谱.
This is a HAKKA dish that my mother always love to make for us when we are young. Simply love the chewy and bouncy texture of these abacus seeds. Though you need a little more steps to make these, it worth the effort. Do give this simple recipe a try and enjoy this yummy dish at home with your loved one.
HAKKA abacus seeds, 算盘子
Recipe by TAGlicious
- 260g yam
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 60g tapioca starch
- Remove the skin of the yam.
- Cut the yam into small pieces and steamed it for 30mins under high fire.
- Mashed it finely when it is still hot.
- Add in the sesame oil and salt and mix well.
- While the mashed yam mixture is still hot/warm. Add in the tapioca flour gradually (depend on the yam water content) and form a soft smooth dough.
- Roll them into small balls and press it using your fingers like a mini coins.
- Boil a pot of water and cook them. When the abacus seeds float on the water, scoop it out and put them into a pot of cold water.
- Set aside to stir fry later.
- For stir fry, you can add any personal preferred ingredients.
- For me, I love to have it with soaked dried mushrooms & black fungus, minced pork, prawns, dried shrimps, spring onions, minced garlic & seasoned it with oyster sauce and pepper.