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Hakka Classic

Taro Abacus Beads

Appears in
top 1000The Hakka Cookbook
The Hakka Cookbook

By Linda Anusasananan

Published 2012

  • About

芋 頭 算 盤 子 Hakka: wu tiuh sun pan jue; Mandarin: yu tou suan pan zi

The curious name of these chewy pasta rounds, taro abacus beads, comes from their shape, which resembles the pierced disks on a Chinese abacus, a sort of ancient, low-tech adding machine. Hakkas often make this special dish for Chinese New Year to bring wealth and good luck in business. Taro, commonly called yam in Asia, is a starchy tuber that is used much like a potato.

Singapore cooking expert Violet Oon, who is part Hakka, describes taro abacus beads as “Hakka gnocchi.” Both mix a starchy tuber with flour; in the Hakka version, potato is replaced with taro and wheat flour with tapioca starch. The result has a nuttier flavor from the taro and a chewier texture from the tapioca starch.

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