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算盘子 (Suànpán zǐ) or more commonly known as Yam Abacus seeds in Malaysia is a very unique and meaningful dish that’s served on special celebrations.

– 250g taro, cut into cubes⁣
– 125 g tapioca flour⁣
– pinch of salt and pepper⁣
– water to cook the taro⁣
Toppings & Seasonings⁣
– 4oz firm tofu
– 1/4 cup chopped shallots⁣
– 1 teaspoon chopped garlic⁣
– 1/4 cup of sliced: wood ear, mushrooms⁣
– 1 tablespoon vegan ‘oyster’ sauce & soy sauce⁣
– a handful of chopped cilantro & green onions⁣
– 1/2 cup water or veggie stock⁣
– white pepper⁣

1) Place taro cubes in a small pot and add just enough water to cover the taro. 2) Cook over high heat until taro is tender. Alternatively, steam taro until soft. 3) Transfer taro into a bowl and mash it into a fine paste & season. Stir in the tapioca starch and knead into a soft dough. Pinch a teaspoon of dough and roll it into a ball, then make a dent in the middle using your thumb and index finger.⁣
4) Cook the taro abacus seeds in hot water until they float up, dish out into a bowl of cold water to stop the cooking. Drain and rub them with some oil.⁣
5) Heat a non-stick pan with oil, then sauté shallots until translucent. Add in the mushrooms, tofu, wood ear mushrooms, garlic, and stir fry until aromatic. 6) Season accordingly. Add the water & let the mixture simmer for a minute. Add in the cooked taro abacus seeds and toss everything together until well-combined.
6)Serve warm with a side of chili.⁣

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Recipe by @woon.heng