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Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Also known as suan pan zi in Chinese, these dimpled doppelgängers for the clacking beads in a Chinese abacus are an emblematic Hakka specialty. Originally prepared at Chinese New Year for both family meals and offerings, but now enjoyed all year round, these abacus beads have a unique fudgy-soft-chewy texture from the combination of mashed taro and tapioca starch. When buying taro, make sure it is very fresh and firm as old or poor-quality taro may make the beads mealy or fragile in