Put your money where your mouth is, literally. Abacus beads or abacus seeds are a Hakka Chinese dish with a long that can be traced back to the Song Dynasty (from 960-1279).
These chewy little dumplings are made from cooked taro and tapioca starch, combined and boiled in a similar fashion to gnocchi. They are simple to make and a fun activity to do with family or a crowd as each bead must be rolled into a ball and flattened by hand.
This dish hails from the Hakka ethnic group of China who from north to south during the Song Dynasty. It typically contains pork mince, but I opted for a vegetarian version of the recipe. If you prefer, add 150 g of pork mince and brown just before adding the mushrooms.
Abacus beads
The texture is a little chewy but not sticky or gummy. Just a pleasant bounce. Source: Camellia Aebischer
Serves 3-4
Prepare a medium-sized steamer and bring it to a boil. Add:
- 500 g taro, diced
Steam on medium heat for about 15 minutes, or until the taro is super soft. Remove from heat and set aside to cool.
Place the cooled taro in a large bowl, mash until smooth then and add:
- 250 g tapioca starch
- 1 tsp salt
If you have a food processor, I highly recommend adding the taro, tapioca and salt to a food processor and blending until a dough forms.
Knead the mix to form a dough, adding water 1 tbsp at a time if needed. It should be soft and not crack when you roll the dough into a ball.
To make the abacus beads, use a teaspoon to break off a portion of dough and roll it into roughly a 10 cm-sized ball. Form the bead shape by gently pinching the ball flat in the centre. Set aside on a tray and repeat until the remaining dough is used.
Boil the abacus beads in well-salted water, then drain and toss in a little oil to stop them from sticking.
Serve with a sauce of your choice. For the classic preparation, place a wok over medium-high heat and stir fry in neutral oil:
- 4 cloves garlic, finely chopped
- ½ red onion or 1 shallot, finely chopped
Once golden add:
- 6 golf ball-sized button or shiitake mushrooms, finely chopped
- 2 tbsp Shaoxing cooking wine
- 2 tbsp light soy
- 1 tbsp oyster sauce
Simmer for a few minutes until the mushrooms are cooked and the sauce is slightly thick. If it’s too dry, add a little water. Add your abacus beads and a handful of chopped coriander. Toss to coat then serve. Garnish with coriander leaves or sliced spring onion.
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You can make the beads ahead, refrigerate, then stir-fry them when you're ready to eat. Source: Camellia Aebischer
