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Hakka Abacus Seeds

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60 min

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50 min



Yam Dough
cut into 2 cm cubes
300 g
Tapioca Flour
120 g
to taste
1 tsp
Boiling Water
14 cup
Pork Belly Marinade
Pork Belly
cut into bite-sized cubes
200 g
Corn Flour
1 tbsp
Sesame Oil
1 tsp
1 tsp
White Pepper
Stir Fry
Fresh Black Fungus
100 g
Bean Sprouts
80 g
Garlic Cloves
Spring Onion
cut into 3 cm strips
2 stalks
Red Onion
medium sized, diced
Dried Shrimp
washed and chopped
2 tbsp
Shao Xing Wine
2 tbsp
Dark Soy Sauce
2 tbsp
Soy Sauce
2 tbsp
Oyster Sauce
1 tbsp
Chicken Stock Powder
12 tsp
Black Pepper
to taste
Spring Onion
Crispy Shallots

How to cook

Marinate the pork belly

  • Combine pork belly, corn flour, sesame oil, salt and white pepper in a bowl then set aside to marinate.

Prepare the yam dough

  • Steam the yam for 25-30 minutes until very soft.
  • Working quickly while still hot, mash the yam into a paste then mix in the tapioca flour and salt.
  • Add the boiling water 1 tablespoon at a time and knead it until the dough comes together - add more water or flour if needed.
  • The dough should not be sticky or have streaks of flour when it is ready.

Prepare the abacus

  • Portion the yam dough into 5g pieces and roll them into balls.
  • Make the signature indent by pressing the center of the ball with your thumb or index finger.
  • Heat a pot of water over medium heat until boiling and prepare a cold water bath to cool the cooked abacus.
  • Cook the abacus in boiling water until they float to top then cool them in the cold water bath to prevent the further cooking as we will still stir fry them.

Start cooking

  • In a wok over medium heat, heat 3 tablespoons of cooking oil.
  • Pan fry the marinated pork belly until brown and crisp on both sides then set it aside.
  • In the same pan fry onion, garlic and dried shrimp until the onion turns translucent and fragrant (about 45 seconds).
  • Deglaze the pan with Shao Xing wine.
  • Add the drained abacus and pork belly back into the pan and stir fry with dark soy sauce, soy sauce, pepper and oyster sauce.
  • Remove from heat then add in bean sprouts, black fungus and spring onion - mix to combine, letting the residual heat wilt the vegetables.
  • Garnish with additional spring onion, crispy shallot and chilli if desired.
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