Singapore Cooks: She hopes her children will learn to make Hakka abacus seeds

Housewife Nancy Choong and her Hakka abacus seeds.
Housewife Nancy Choong and her Hakka abacus seeds.ST PHOTO: NG SOR LUAN

SINGAPORE - For those who find commercially-sold Hakka abacus seeds "too starchy", the only 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 home-made ones don't have to look perfect."

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