CNY is barely a week away and my mum has officially started making the 2 must-have for our annual CNY dinner – 算盘子and 娘豆腐. And today, I helped to make the former!
Do you know? In Hakka, 算盘子 (abacus seed) is called “Wu Zi Ban” ? (:
算盘子 is basically made of tapioca starch powder and yam.
First, you steam both the tapioca starch with the yam!
Then you blend them together! My mum used a blender because she said that she’s getting old and has no energy. I offered to help but she said I have no muscles so I cant do it 😦 SO! If you want to do it the traditional way, knead them with your hands! Otherwise, a blender will do too.
After that comes the fun part! The making of the abacus!! First, you take out a small chunk then you roll them into a ball!
Then, using your thumb and forefinger gently make a dent in the center!
And VIOLA! You have one 算盘子 done! 😀
It’s apparently wrong to have fingernails marks on your 算盘子. Lucky I cut my nails! Here’s some of my mum’s not so successful ones 😛 Note: No worries, we cleaned our hands and nails before making!
I was asking my mum why they call it 算盘子 when abacus seeds have no holes in the center. And my mum went, “..silly! there’s a hole in the center for the rod!” OHHHHH! 😛
Guess which is mine!
After making the 算盘子s, you boil them in water!
Then you wait for them to float!
Before you scoop them up!
Pour abit of oil to prevent them from sticking to each other, let them cool and you can now store them in the fridge!
Of course, 算盘子 is not just yam and tapioca starch! Before consuming them, you need to fry it with shiitake and erm.. *runs to take cheat sheet* bulb of garlic, minced meat, shrimp, chilli, pepper and soy sauce! If you are a vegetarian, fret not! Just fry with shiitake and minced tofu! Leave out the meat and shrimp (:
Mum will be cooking the first batch on Wednesday for the Social Media pals (: YAY! While I insist that they will be happy with half a box, she wants to give them ONE box. So guys, be prepared! 😀
We’re taking a break now. Mum’s off to buy more yam, I think. She’ll be making 娘豆腐 (yong tao fu) on Wednesday. If I can stand the stench of meat, I’ll make sure to take some pictures and post them up (:
More photos at Facebook! That’s 2 Hakka food I can cook now! 算盘子 and 雷茶！
Answer: The one on the left (: