Do you taste any homemade Abacus Beads before? Today I am not going to blog about outside hawker food but the taste origin recipe from my home. Known as Suan Pan Zi in Mandarin pinyin, I love this special dish cooked by my mum besides her special homemade popiah 😀
Abacus Beads was a typical Hakka cuisine and is eaten at most Hakka celebration meals, but you bet my Hokkien mum knows how to cook this dish in tasty way 😀
These round shape of dumplings looks like the ancient Chinese abacus calculator.
Chinese people believes that by eating this will makes your brain better with number and blessed with wealth and fortune 😉
How To Make A Homemade Abacus Beads
I gave my hand in the raw preparation of Abacus Beads. You have to roll the mixed yam and flour recipe in round shape before pressing the hole to make it looks like abacus in the end 🙂
One tip or advice by mum, do not roll the mixed yam and flour too long until it reach the body temperature. Or else the final taste bite will not be cute 😀
What is the composition percentage of mixed yam and flour for Abacus Beads? I don’t have any idea, seems like my mum mixed it from her heart and experience 🙂
The Abacus Beads was fried with salt and oil until the golden brown colour born. Minced pork, vegetables and sliced mushroom was added to enhance the taste.
Usually after my mum finish preparing the Abacus Beads, I will wait around two-three hours for the dish to cool off with flexible cute taste in the end.
Sometimes we search the taste from outside world but didn’t realize that good food can be found in anyone’s home.
Simple but it is the most beautiful taste cooked with heart 🙂
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