Cherry & Dennis Helper Habitat
Hakka Abacus Beads with Minced Pork
客家算盤子炒肉碎
Recipe overview
Hakka abacus beads are steamed taro and tapioca dough pieces, boiled until floating then stir-fried with pork, dried shrimp and shiitake.
01
Ingredients
Main ingredients
- 600 g Taro
- 220 g Tapioca starch
- 250 g Minced pork
- 30 g Dried shrimp
- 40 g Dried shiitake
- 20 g Spring onion
- 15 g Garlic
Dough liquid
- 120 ml Hot water
Stir-fry sauce
- 1 tbsp Neutral oil
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
Cooling water
- 1 L Cold water
02
Tools
- Gloves, peeler, chopping board and chef's knife
- Steamer, heatproof plate and potato masher
- Large mixing bowl, measuring spoons and jug
- Wide pot, colander and slotted spoon
- Wok, spatula and probe thermometer
03
Steps
Step 1
1. Peel taro and cut it into 3 cm cubes
Wear gloves to peel the taro, then cut it into even 3 cm cubes so the pieces steam uniformly.
Step 2
2. Steam taro over boiling water 20 minutes until a fork passes through easily
Steam taro over boiling water 20 minutes until a fork passes through easily.
Step 3
3. Mash taro while hot until no hard pieces remain
Mash taro while hot until no hard pieces remain.
Step 4
4. Work tapioca starch and hot water into taro to make a soft non-sticky dough
Work tapioca starch and hot water into taro to make a soft non-sticky dough.
Step 5
5. Roll dough into thumb-width ropes and cut 2 cm pieces
Roll dough into thumb-width ropes and cut 2 cm pieces.
Step 6
6. Press each piece with a finger to make the characteristic abacus indentation
Press each piece with a finger to make the characteristic abacus indentation.
Step 7
7. Boil a wide pot of water and cook beads until they float, then 2 minutes more
Boil a wide pot of water and cook beads until they float, then 2 minutes more.
Step 8
8. Lift beads into cold water, drain and toss with 1 tsp oil
Lift beads into cold water, drain and toss with 1 tsp oil.
Step 9
9. Soak dried shrimp and shiitake; mince them with pork and garlic
Soak dried shrimp and shiitake; mince them with pork and garlic.
Step 10
10. Stir-fry pork, shrimp and shiitake over medium-high heat 4 minutes until pork reaches 71°C
Stir-fry pork, shrimp and shiitake over medium-high heat 4 minutes until pork reaches 71°C.
Step 11
11. Add beads, soy, oyster sauce, sugar and spring onion; toss 2 minutes until hot and glossy
Add beads, soy, oyster sauce, sugar and spring onion; toss 2 minutes until hot and glossy.
Step 12
12. Serve immediately; beads should be chewy outside and tender within
Serve immediately; beads should be chewy outside and tender within.
Common mistakes
- Mashing cooled taro leaves hard pieces and makes the dough difficult to bind.
- Adding all tapioca starch at once can make a dry dough; work it in to suit the taro moisture.
- Removing beads as soon as they float can leave a raw-starch centre.
- Mixing in the beads before the pork reaches 71°C is unsafe.
Tips
Mash taro hot; adjust starch only slightly because excess makes beads hard.
