Vegan Hakka Taro Yam Abacus Seeds - QQ爽口客家算盘子

By WoonHeng · 60 min

Ingredients

Instructions

1. Peel the taro until only the white flesh with purple specks remains, then cut it into small cubes and put them in a small pot.
2. Cover the taro with water, bring to a rolling boil and cook until tender.
3. Move the cooked taro to a bowl; if it is very wet, drain off some of the water.
4. Mash the taro with a potato masher until it is a fine paste, then season with white pepper and a pinch of salt.
5. Gradually mix in the tapioca flour with a spatula. When cool enough to handle, knead into a soft dough.
6. Pinch off about a teaspoon of dough, roll it into a ball, then press a dent in the middle with thumb and index finger. Repeat with all the dough and cover it so it does not dry out.
7. Bring a pot of water to a rolling boil, add the taro pasta and cook until they float. Strain with a sieve and move to a bowl of cold water.
8. Drain the pasta, place it on a clean plate and rub with a little oil. Set aside or refrigerate until needed.
9. Heat oil in a non-stick pan and sauté the shallots until translucent, then add the mushrooms and cook until fragrant.
10. Push the ingredients to one side, add the tofu (adding more oil if needed) and sauté until golden brown.
11. Add the wood ear mushrooms, garlic, white parts of the green onions, seasonings and water. Bring to a boil and cook for 30 seconds.
12. Add the taro abacus seeds and toss everything together. Taste and adjust the seasoning; dark soy sauce can be drizzled in for colour if wanted.
13. Garnish with cilantro and the green parts of the green onions, and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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