Sunday, 5 February 2017

HAKKA Abacus Seeds, 算盘子

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.

TAGlicious 祝大家财源滚滚、钱包满满!

HAKKA abacus seeds, 算盘子
(Serve 3-4paxs)
Recipe by TAGlicious

  • 260g yam
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 60g tapioca starch
  1. Remove the skin of the yam.
  2. Cut the yam into small pieces and steamed it for 30mins under high fire.
  3. Mashed it finely when it is still hot.
  4. Add in the sesame oil and salt and mix well.
  5. 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.
  6. Roll them into small balls and press it using your fingers like a mini coins.
  7. 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.
  8. 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.

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