Hakkan Abacus (Suan Pan Zi) Recipe. Abacus seed is a traditional Hakka dish made with yam that is usually eaten during festivals because signifies wealth. If you have eaten them before, you will know that it requires ALOT Finally, I got the chance to learn how to make suan pan zi from my gu ma who prepares them every Chinese New Year. This was actually the first dish I learnt how to make from my grandmother-in-law, and since then I've been making it at ours, each time a little differently.
I voted in favour and within an hour or so, after a quick grocery trip, my family was enjoying a plate of steaming. The Chinese abacus, also referred to with it's original name Suan Pan, is the Chinese version of the abacus. To enter a number in the virtual suanpan you may either type it directly in the field above and hit the "Update" button, or left-click with your mouse on the. You can cook Hakkan Abacus (Suan Pan Zi) using 12 ingredients and 10 steps. Here is how you cook it. The Best Hakkan Abacus (Suan Pan Zi) Recipe – Easiest Way to Cook Tasty Hakkan Abacus (Suan Pan Zi)
Ingredients of Hakkan Abacus (Suan Pan Zi) Recipe
- Prepare of Yam (Taro) sliced.
- It’s of Topical flour.
- Prepare of Salt.
- Prepare of Water.
- You need of Black fungus.
- Prepare of Pork belly (sliced).
- It’s of Dried mushrooms.
- It’s of Dried shrimps.
- It’s of Garlic.
- It’s 1 of tpbs soya sauce.
- You need of Pepper.
- You need 1 of tpbs sesame oil.
Suan pan zi dough is made with mashed taro, tapioca flour/starch, salt, and boiling water. The only special flour you need is tapioca flour/starch, which Suan pan zi can also be served as a part of a multi-course meal, which is pretty common in Chinese culture, especially during Chinese New Year. Get the recipe for Suan Pan Zi (Hakka Yam Abacus Seeds). Add tapioca flour and a few pinches of salt to the cooked yam and mash immediately. siać szanghaj krewetka shuan pan zi shun pan zi sprężyna wiosna źródło suan tradycyjne biały biel pochrzyn yam paste zhi.
Hakkan Abacus (Suan Pan Zi) instructions
- Steam yam over high heat until soft (20min), Add tapioca flour and salt. Mash the yam immediately after steam.
- Mix the yam until completely combined with the topcial flour and not sticky. The dough is ready when it no longer feels sticky to touch.
- Pour topical flour at the surface. Roll to a long dough and cut into small slices. Roll each slices into a ball. Hold the ball and gently press the ball to make a pressure in the centre to look like an abacus seed. Do the same for the rest..
- Boil water in the Pot or wok, Place the small abacus dough in the boiling water and stir to ensure they are don't stick to the bottom..
- At the sametime, fill a big bowl with tap water. The abacus pieces are cooked once they float to the surface. scoop them up and transfer to the basin of water. Once the abacus seeds are cooled, remove from water and place in a plate. Drizzle some oil (if you are cooking next, else cooled it down and keep in the freezer without adding oil) to cook from freezer bring the abacus to boil again and bring up for cooling and than ready to cook..
- Add oil to pan, stir fry the mushroom and dried shrimp individually and put a side..
- Stir fry: add oil to pan, add the pork belly (5-8min) bring it up, use the same oil and add in garlic..
- Add in dried shrimps, mushroom and pork belly (mix well for 2min) add the abacus pieces (mix well).
- Add in soya sauce, sesame oil, pepper and 2tpbs water (mix well).
- Cover the lid and let it cook for 5-8min (stir inbetween) ready to served..
However, the exact design of this suanpan is not known. ABACUS SEED Trim the yam and slice evenly, steam till cooked through. Shape into abacus seed and cook in boiling water. Remove once it floats and reserve till needed. Learn how to make traditional Hakka abacus beads / abacus seeds (Suan Pan Zi) with a soft and slightly chewy texture that you can use for stir-fry later.