#Recipe abacus beads how to#

Once they float, transfer them to the pot of boiled water to stop them from overcooking.ġ️⃣1️⃣ Drain the water. Put in your beads of abacus seeds and cook them. The ball so that it forms a small dent, almost making it like a mini frisbee.ġ️⃣0️⃣ Boil water in the wok.

Use an index finger and your thumb to indent (Remember that not all the flour need to be used.)ĩ️⃣ Roll the dough out into tiny balls. Clean the wok at the same time.Ĩ️⃣ Knead the yam and the tapioca flour until it forms a dough and is not sticky. (You can also just steam the yam if you prefer.)Ħ️⃣ Prepare a tray filled with a bit of tapioca flour. Cover the wok and let it steam until the aroma of the cooked yam fills your nose. Carefully poke holes, making sure not to push too hard and rip the lid.

Set aside for later.ĥ️⃣ Add water, sparingly, to the yam so that it doesn’t dry or burn. Cut a rectangular window from the top about 3 inches shorter than the fuzzy sticks (I used a box cutter, so this would clearly be an adults only step). Honestly I've become one of those aunties who 'agar agar' everything when cooking, but I always have a copy of the recipe around somewhere.ġ yam, preferably long and in season 1 packet of tapioca flourġ packet of yellow taw kwa (that doesn't exist anymore so just normal tau kwa sliced into half)ĥ00g of minced pork, mixed with corn flour and a bit of soy sauceġ bowl of dried shitake mushrooms, slicedġ️⃣ Cut the yam into thin slices, and prepare the other ingredients accordingly.Ģ️⃣ Fry half of the garlic until fragrant.Ĥ️⃣ Boil a pot of water. We usually cook it during Chinese New Year, but a friend of mine requested to have it, so I decided to make it for her!

#Recipe abacus beads how to#

because as a Hakka person, I wanted to learn how to make Hakka Abacus. My great grandmother taught me this recipe years ago.