Inspired by my mother , I decided to take on the challenge of pulling the classic Hakka abacus beads dish from scratch. This is my version of the recipe (adapted from My Kitchen Snippets ) To make the dough for the abacus beads: 450 grams taro/yam, cleaned, peeled and chopped 170 grams tapioca starch ½ teaspoon salt Steam taro until soft (about 20 minutes) and mash while still hot. Mix in tapioca starch and salt. Allow mixture to cool slightly then knead to form a soft dough. Adjust consistency by adding a little water if it’s too dry or more tapioca starch if it’s too wet/sticky. Pinch off marble sized pieces of the dough, roll into small balls, then press gently in the middle to make a small indentation. Bring a pot of water to boil, then drop in beads one by one. The beads will rise to the surface once they are cooked. Removed them with a slotted spoon and set aside. For the stir-fry, the ingredients can be varied to your preference, but here is a general guide on what you ...