A treasured culinary inheritance

Housewife Nancy Choong shares her recipe for Hakka abacus seeds, an auspicious dish usually cooked for Chinese New Year or family gatherings.
Housewife Nancy Choong shares her recipe for Hakka abacus seeds, an auspicious dish usually cooked for Chinese New Year or family gatherings. ST PHOTO: NG SOR LUAN
HAKKA ABACUS SEEDS.
HAKKA ABACUS SEEDS.
HAKKA ABACUS SEEDS.
HAKKA ABACUS SEEDS.

Housewife Nancy Choong learnt her late mother's recipe for Hakka abacus seeds and hopes to pass it on to her children

For those who find commercially sold Hakka abacus seeds "too starchy", the solution is to make it yourself.

Housewife Nancy Choong, 51, says: "You can't really taste the yam in the Hakka abacus seeds sold outside, and they look so perfect that they must be machine-made. The homemade ones don't have to look perfect."

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A version of this article appeared in the print edition of The Sunday Times on August 25, 2019, with the headline 'A treasured culinary inheritance'. Print Edition | Subscribe