Hakka Yam Abacus


Making the yam abacus

  1. 300g yam, cubed
  2. 100g tapioca flour
  3. 60g hot water

For cooking with the yam abacus

  1. 5 shallots, minced
  2. 2 tsp minced garlic
  3. 300g minced pork or chicken
  4. 80g dried shrimp, soaked
  5. 30g dried cuttlefish
  6. 40g mushrooms, soaked and cut into strips
  7. 40g black fungus, soaked and cut into strips


  1. 1 tsp salt
  2. Soy sauce to taste
  3. 2 tsp pepper


Cooking the yam abacus
  1. Steam the yam till soft,and mash. Leave it to cool.
  2. While yam still warm, add in tapioca flour and water. Knead.
  3. Roll into long log and cut into small balls about 2cm x 2cm.
  4. Use your thumb and index finger to indent a hole into the balls.
  5. Bring a pot of water to rolling boil. Drop in yam abacus balls and cook till it floats.
  6. Drain away hot water and rinse with cold tap water.
  7. Drizzle over some cooking oil to coat it evenly to prevent them from sticking. Set aside. If you don't intend to use it immediately, you can put it in a zip lock bag and put it in freezer.
Stir frying yam abacus
  1. Heat cooking oil in a wok and stir fry shallots, garlic and dried shrimp till fragrant.
  2. Add in cuttlefish, mushrooms, black fungus and minced pork.
  3. Add in yam abacus and seasonings. Add some water. 
  4. Do not cook for too long, as it will melt when cooked for long period of time.