How to make Hakka Abacus Seeds | 客家算盘子 PART 1 (Grandma Recipe) | Burp.Digest by Fion Boon

Part 1 focus on how to make the Abacus seeds.

Part 2 will be on how to fry them.
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Choosing yam - My mum told me that the lighter the yam, the better for this recipe. Therefore I usually take 2 yams of a similar size and compare which is lighter. I'll do that a couple of times until I'm left with the lighter yam.
Choosing light yam means it will be "fluffier" after steaming - easier to mash into smooth consistency. Otherwise there will be a lot of hard clumps and unevenly cooked bits when you try to mash it.

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