Wednesday, 20 August 2014

Hakka Abacus Seeds (Pumpkin) 客家算盘子

My kids hate pumpkin and I chided myself for not introducing this to them when they were babies.  Yes, I had phobia cutting pumpkins and that explains why I hardly used pumpkin in my cooking or baking.

Recently I found the correct method of cutting up a pumpkin and found it less fearful.  Thus I am trying to incorporate pumpkin into our diet.  

Been awhile we last had Hakka Abacus Seed (Pumpkin) 客家算盘子.  I substituted yam with pumpkin and make a slight modification

What you need:

350g steamed pumkin, mashed
150g tapioca flour
1 tsp salt
hot water (please start off little by little).  You might not even need water at all if the pumpkin moisture content is high)
2 tbsp oil


Mix all ingredients together and knead till the dough is smooth. Make sure the flour is well incorporated.

Divide into small dough and roll into a ball. Press your thumb print for the imprint. 

Boil a pot of water, add a dash of oil. 

Add the abacus piece by piece to prevent it from sticking together. 

Once it float, it is cook. Drain and put into a bowl and add 1 tbsp of oil to prevent it from sticking.

What you need:

3 clove garlic, minced
3 shallot, sliced
4 tbsp dried shrimp, soaked
250g minced meat
3 mushroom, soaked and sliced thinnly
6 black fungus, soaked and sliced thinnly


1 tbsp fish sauce
1 tsp dark soya sauce (I omitted this before afraid of scarring as my girl is still recovering from her chicken pox wound).
1/2 tsp pepper
1 tsp sesame oil
salt to taste
1 cup water


Heat some oil and saute shallot and then garlic till fragrant. 

Add in dried shrimps and continue to fry till fragrant.

Add in minced pork, mushroom, black fungus and fry till everything is thoroughly mixed.

Pour in the seasoning and bring to boil. 

Add in the abacus and stir fry till the liquid dried up. 

Season to taste with salt.

Garnish and serve hot.

Garnishing :

spring onion, red chillies and fried shallot

It is mid week, one more Prelim paper to go.


1 comment:

  1. Yum yum. I ever tasted Hakka Abacus Seed and I like it. But have yet to cook this dish ... by nature the pumpkin should taste sweeter than yam ?


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