Hakka abacus seeds is a traditional Hakka staple that is ever-present during festivals. This yam-based delicacy is often served at special occasions due to its association with wealth and prosperity. Also known as ‘Suan Pan Zi’, this traditional Hakka dish is delicious to eat, but notoriously laborious to make.
Creating Hakka abacus seeds involves finding the perfect ratio between the tapioca flour and the yam or taro — before starting the time-consuming and painstaking effort of kneading hot dough to create the uniform abacus seed shape. The end result is a delicious, chewy texture that is well-worth the wait!
Thankfully, there is now an easier way to enjoy Hakka Abacus Seeds, one that only needs 4 minutes of your time!
Chinatown Food carries frozen Hakka abacus seeds in several variants: purple sweet potato, yellow sweet potato and taro. They are made with real root vegetable paste with no artificial food colourings. Cook them individually, or mix and match them for a variety of different colours and tastes!
Chinatown Food’s Hakka Abacus Seeds can be prepared in two ways.
Boiled Hakka Abacus Seeds
Boiled Hakka abacus seeds have a delicate soft and chewy texture that's a great addition for desserts like Burbur Chacha or Grass Jelly.
Hakka Abacus Seeds in Grass Jelly
Instructions
Bring a pot of water to boil
Lower the abacus seeds into the boiling water, stir constantly with a ladle to prevent them from sticking
Boil at a high heat for 1 minute until abacus seeds start to float
Lower to medium heat and boil for another 3 minutes
5
Strain and ready to serve!
Deep Fried Hakka Abacus Seeds
Boiled Hakka abacus seeds have a delicate soft and chewy texture that's a great addition for desserts like Burbur Chacha or Grass Jelly.
Deep Fried Hakka Abacus Seeds w/ Icing Sugar
This recipe requires the use of an electric deep fryer. Deep fried Hakka abacus seeds are springier than their boiled counterparts but remain soft and chewy on the inside. Great for adding a crunch to savoury dishes!
Instructions
Heat oil in fryer to 175°C
Lower the abacus seeds into the heated oil and ensure the oil covers the abacus seeds
Fry for 3 minutes until the abacus seeds start to float
4
Remove abacus seeds and drain excess oil before serving
Chinatown Food’s Hakka Abacus Seeds are a versatile ingredient that can be eaten as is or used in sweet or savoury dishes.
Add a chewy dimension to your favourite dessert with abacus seeds. Common desserts with abacus seeds include Grass Jelly and Burbur Chacha, but you don’t have to limit yourself to these two options! Try them in beancurd, or you can even coat them in peanuts and sugar to make your own Hakka abacus seed muah chee.
For a savoury snack the family and little ones will love, simply serve deep-fried abacus seeds on skewers. You can even have Hakka abacus seeds as one of your hotpot ingredients!
Versatile and able to be served as a main meal or on its own as a snack, Hakka Abacus Seeds are a must-have on the table for any special occasion.
Make your Chinese New Year celebrations even more special by ordering them here: chinatownfood.com.sg/product/hakka-abacus-seeds/
