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

Housewife Nancy Choong and her Hakka abacus seeds. ST PHOTO: NG SOR LUAN
New: Gift this subscriber-only story to your friends and family

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."

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.