Suan Pan Zi/ Hakka Yam Abacus Seeds Recipe source: mui's mum/ ah nei(grand ma) Prepared the

yam abacus seeds Formula: 2.5 part yam to 1 part tapioca flour (mum's preference)

The ratio of yam and flour depends on individual preference. My Mum prefer a more yam fragrance flavour, yam abacus seeds. Commercial wise are using less yam and more flour or half to half (1 part yam to 1 part flour) which make the yam seeds keep longer in freezer but it gives a much starchier, chewier and less yam fragrant seeds. Trying out varies combination of how much yam to how much flour will leads you to your favourite balance of flavour and b ite.

Ingredients; 600g ( 1 ) yam 240g tapioca flour a little hot water 1. Peel and cut yam into slices. 2. Steam yam for 15-20 minutes or until soft and cooked (check if a chopstick will poke through the yam) 3. Place steamed yam into a large mixing bowl and mashed it into paste with a masher or a fork. 4. Add tapioca flour, add hot water (boling hot) and using a mixer with K beater attached to blend well. (Do not blend to mashed yam because doing this will cause the yam to become starchy n not floury.) 5. When it comes into a dough. Pinch a small piece roll into a small ball. With your thumb(bottom) and pointer finger(top) make a slight depression in the centre so that it will look like a abacus beads. Do try to make all(the abacus yam seeds/beads) in the same size so that they will cooked evenly. Time to cook the yam abacus seeds by boiling.

1. Boiled the yam abacus seeds in a large pot of hot boiling water. Boiled them in small batch so that it is easily to managed. Stir a little to prevent them from sticking together. Boiled until the seeds floats on the surface of the hot water about 10-15 minutes. 2. Dish out the seeds with a strainer and add 1-2 tbsp oil mixed well to prevent the seeds from sticking. Rest the seeds in a sieve to drain away extra water. Prepare the side ingredients to fried the yam abacus seeds 1 whole dried Cutterfish (about 25g) soaked till soften and cut into strips 4-5 cloves garlic .. finely chopped 30g dried shrimps (har mi) .. washed, soaked for 10-15 minutes drained, keep the soaked water and pounded or chopped finely 4-5 pieces mushroom .. soaked till soft and sliced into strips 30g large cloud ear mushroom (black) .. soaked till soft and slice into strips 250g mince pork .. prefer with a little fat 2 tbsp spring onion .. chopped 2 tsbp coriander .. chopped some cooking oil Seasoning: 1 tsp salt 1 tsp pepper 2 tbsp fish sauce To do: 1. 2. Heat up enough cooking oil in a wok. Add in chopped garlic, stir fried until fragrant.

3. Add in pounded dried shrimps and strips cuttlefish. Stir fried until these are really fragrant and dried. **how do you know whether this is ready?? Just see the cuttlefish strips, if its ready the cuttlefish strips will jump and wiggle in the wok..that mean it dry and ready :D 4. Add in mushroom strips and cloud ear strips. Stir fried for 2 minutes. 5. Add in a little more oil if there is not enough oil. Add in mince pork, stir fried for 5 minutes or until it is cooked. 6. 7. Add in salt, pepper and fish sauce, stir fried to combine. Pour in yam seeds and stir fried to combine.

8. Spoon in 2-3 tbsp of soaked dried shrimp water, then add in chopped spring onion and coriander and stir fried for 2 minutes. 9. Dish up and serve hot or warm..:D