How to make Hakka Abacus Seeds | 客家算盘子 PART 1 (Grandma Recipe) | Burp.Digest by Fion Boon
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- Опубліковано 3 лис 2024
- Part 1 focus on how to make the Abacus seeds.
Part 2 will be on how to fry them.
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Choosing yam - My mum told me that the lighter the yam, the better for this recipe. Therefore I usually take 2 yams of a similar size and compare which is lighter. I'll do that a couple of times until I'm left with the lighter yam.
Choosing light yam means it will be "fluffier" after steaming - easier to mash into smooth consistency. Otherwise there will be a lot of hard clumps and unevenly cooked bits when you try to mash it.
Yummy abacus seeds
Part 2 for Hakka Abacus please
Part 2 is up
Thank you for your Part 1 video on how to prepare the Hakka Abacus Seeds. May I know if you will be sharing Part 2 as I like your method?
Hi Henry, thank you for your message. I'll be posting it hopefully soon before going back to work after the Singapore's circuit breaker ends. Thanks for the reminder. :)
Hello Henry! Part 2 is up. I hope it's good enough. Ask me any questions if you have. :)
a trick: you can watch series on InstaFlixxer. Me and my gf have been using it for watching lots of of movies during the lockdown.
@Carson Kyle definitely, I have been watching on instaflixxer for since november myself :)
@Carson Kyle definitely, been using instaflixxer for since december myself =)
Hey, what is the defrosting method if we freeze it and plan to cook it subsequently? Need to boil/ steam the seeds again?
I added the seeds straight from the freezer to fry with the rest of the ingredients but you have to be patient and do it in medium fire, using the spatula to seperate the seeds stuck together whenever possible. Slowly fry and let them defrost / soften under the heat until thoroughly heated. You can add a bit of water to create some steaming heat to aid the defrosting during the process. I've not tried boiling / steaming them as I would imagine the surface getting stickier as they defrost by the steam /water and will get mushy or stick together even more.
Maybe how you store the seeds for freezing matters too. Like don't clump them up together in a container to freeze. Try to minimise them lumping together by using a zip lock bag and flatten the seeds position before freezing. If u get what I mean.
为什么我做的没有Q弹？
如果要比较Q彈的话，粉的比例要多点
@@burpdigest 很多了但是没有Q弹，是不是要芋头很热时加粉，冷了加粉可以吗？谢谢🙏
@@jessielaw3462 要热热的时候加。不能冷后才加。
@@burpdigest 谢谢你
My grandma used back of chop stick to poke a dent instead of using thumb to press and it look nicer
I should try that next time! thanks for sharing 😊
I would like to try this recipe but I am pretty sure I can't find these yams
Where are you located?
@@burpdigest italy...
@@RossellaRebonato oh wow, not too sure if you can easily get Taro / Yam over there.
Just like making gnocchi, can replace with potato,, pumpkin or sweet potatoes too.
@@RossellaRebonato if you have asian supermarkets thete you may be able to get them in the frozen section. They are usually already cut up and frozen in packs.
Part 2 video please! I like your method too
Thank you so much! It's a method passed down from my granny to my mum then to me. :) The part 2 is up! Feel free to ask me any questions!
Any indicator on what should be the right consistencies or the right texture to ensure we dont put too much flour or too little?
The dough should not be sticky or feel too moist. I would say something like a play-do consistency. Not sticky yet smooth to roll. Hopefully that helps.
One advice i got from my mom is not to knead the dough too much after adding the tapioca flour as it would make the abacus seeds too chewy. You just want some chew not a jaw workout.
Do you need to add any water to the yam and tapioca flour mixture? Mine was too dry without any water.
no I don't. but the key is to mix when yam is hot from steaming. it has its own moisture.