Hakka Taro Abacus Seeds
Ingredients
- 250g taro
- 125g tapioca flour
- pinch of salt
- pinch of pepper
- water for cooking
Toppings and seasonings
- 4oz firm tofu
- 1/4 cup shallots
- 1 teaspoon garlic
- 1/4 cup wood ear mushrooms
- 1/4 cup mushrooms
- 1 tablespoon vegan oyster sauce
- 1 tablespoon soy sauce
- a handful of cilantro
- a handful of green onions
- 1/2 cup water or vegetable stock
- white pepper
Preparation
Place taro cubes in a small pot and add just enough water to cover, then cook over high heat until tender or steam until soft.
Transfer taro to a bowl and mash into a fine paste, then season it.
Stir in tapioca flour and knead into a soft dough.
Pinch off teaspoon-sized pieces of dough, roll into balls, and make a dent in the middle using thumb and index finger.
Cook the taro abacus seeds in boiling water until they float, then transfer to cold water to stop cooking, drain, and rub with oil.
Heat oil in a non-stick pan and sauté shallots until translucent.
Add mushrooms, tofu, wood ear mushrooms, garlic, and stir-fry until aromatic.
Season with sauces and spices as needed.
Add water or vegetable stock and let the mixture simmer for a minute.
Add the cooked taro abacus seeds and toss everything together until well combined.
Serve warm with a side of chili.
Notes
This dish symbolizes wealth and is traditionally served during special celebrations like Chinese New Year.
For an allium-free version, omit shallots, garlic, and green onions.
