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Hakka Taro Abacus Seeds

Name: Hakka Taro Abacus Seeds
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: chinese
Ingredients: taro; dried shiitake mushroom; Carrot; Garlic; Coriander; scallion; tapioca flour; dried small shrimp; white pepper powder; oyster sauce; light soy sauce; Salt; Cooking oil

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 20 minsscheduleTotal: 140 minsoutdoor_grillStir-fry

Allergens:warningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleDried shiitake mushrooms need to be soaked in water in advance for 2 hours2h

Preparation

00:00:24

Prepare 6 dried shiitake mushrooms, rinse them clean, and soak them in warm water for 2 hours

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Watch out

The mushrooms must be thoroughly soaked in advance, otherwise they will have hard centers that ruin the texture.

Ingredients:dried shiitake mushroom (6 piece)

Tools:bowl

Active Cooking

00:00:05

warningStay safe

Hold the knife handle firmly when cutting hard large taro to prevent the knife from slipping and cutting your fingers.

Cut 1 large taro into large pieces
Add water to the pot and place a steamer rack inside, put the cut taro on top, cover with the lid, and steam on high heat until thoroughly cooked

local_fire_departmenthigh heat

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Watch out

When cutting taro, hold the knife steadily to prevent slipping and cutting the hands.

Ingredients:taro (1 piece)

Tools:large potsteamer rackcleaver

Preparation

00:00:36

Peel 1 carrot, wash it clean, and cut it into fine shreds
Cut 3 stalks of coriander and 3 stalks of scallion into sections
Mince 4 cloves of garlic
Slice the 6 rehydrated shiitake mushrooms and reserve the mushroom soaking water

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Watch out

Cut the carrot shreds evenly so they cook at the same rate when stir-frying.

Ingredients:Carrot (1 piece)Coriander (3 piece)scallion (3 piece)Garlic (4 clove)dried shiitake mushroom

Tools:peelercutting boardcleaver

Active Cooking

00:01:07

warningStay safe

Newly steamed taro is extremely hot, be careful not to scald your hands when peeling and mashing.

Take out the cooked taro and peel off the skin
Mash the taro with a rolling pin
Add 500 g of tapioca flour, slowly pour in 250 ml of boiling water while stirring into flakes
Knead by hand into a smooth dough

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Watch out

Pour boiling water gradually, otherwise the dough will lump unevenly and affect its elasticity.

Ingredients:tarotapioca flour (500 g)

Tools:rolling pinbowl

Active Cooking

00:01:45

Divide the dough into small portions and roll them into balls
Pinch with the index finger and thumb, making both sides concave to form abacus seeds

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Watch out

Apply even pressure when making the dimples, otherwise they may crack or deform when boiling.

Ingredients:taro

Tools:wooden board

Active Cooking

00:02:05

Bring water to a boil in a pot, put the abacus beads in and cook until they all float to the surface
Scoop them out directly into cold water, stir to prevent sticking, and drain thoroughly after cooling

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Watch out

After boiling, plunge them into cold water immediately, otherwise the residual heat will overcook and soften them, ruining the chewy texture.

Ingredients:taro

Tools:large potstrainerbowl

Active Cooking

00:02:36

warningStay safe

Hot oil may spatter slightly when adding ingredients, keep a distance to prevent burns.

Add 2 tbsp cooking oil to the wok, and sauté minced garlic until fragrant
Add 20 g dried shrimps and mushroom slices, stir-fry until fragrant
Add the carrot shreds and stir-fry until cooked

local_fire_departmentmedium heat

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Watch out

Stir continuously while cooking, otherwise the minced garlic will easily burn and turn bitter.

Ingredients:Cooking oil (2 tbsp)Garlicdried small shrimp (20 g)dried shiitake mushroomCarrot

Tools:wooden spatulawok

Active Cooking

00:02:54

Add the mushroom water, 1 tsp white pepper powder, 1 tbsp oyster sauce, 1 tbsp light soy sauce, and 1 tsp salt, and bring it to a boil

local_fire_departmenthigh heat

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Watch out

Stir well after adding seasonings, otherwise the salt will settle at the bottom and cause uneven seasoning.

Ingredients:white pepper powder (1 tsp)oyster sauce (1 tbsp)light soy sauce (1 tbsp)Salt (1 tsp)

Tools:wok

Active Cooking

00:03:06

Pour the abacus beads into the boiling sauce and stir-fry evenly
When nearly done, add the coriander and scallion sections, stir well, and remove from heat

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Watch out

Stir gently after adding the abacus beads to avoid breaking the soft, chewy pieces.

Ingredients:taroCoriander (3 piece)scallion (3 piece)

Tools:wooden spatulaplatewok