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Showing posts from 2021

How To Make Hakka Abacus Bead/Seeds 客家算盘子

  Today I’ll be sharing with you one of my childhood favourites. My grandmother would often make this dish on special occasions, in particular during the Lunar New Year. Hakka Abacus Beads (客家算盘子) is a traditional Hakka dish that is made with taro/yam. The ingredients used are similar to that of Gnocchi, but instead of potato, we use taro/yam! Growing up, we were told that much like the name, each “bead” is meant to signify prosperity and wealth. You can prepare the “beads” in a variety of ways, but in this recipe, I’ll be showing you how to prepare it the way my grandmother did!

Steamed Kaya (Coconut Jam)

  Hi everyone! Today I’ll be sharing with you an easy way to make kaya jam. Rather than stirring, we’ll be steaming it instead! This is an easy recipe that’ll only take 30 minutes to prepare, and tastes exactly like it would if you were to stir the Kaya (although, if you would prefer the full kaya jam recipe, the link to that video is here: ( Coconut Jam )  I hope you’ll give this thick, silky and smooth Kaya recipe a go!  Lastly, I would like to wish you all a very Happy Chinese Lunar New Year! Gong Xi Fa Cai! May this Lunar New Year of the Ox bring you great health, happiness and an abundance of prosperity!  Ingredients 3 Duck Eggs (About 250 grams)  150 to 180 grams Cane Sugar  250 ml/grams Coconut Milk  2 Pandan Leaf, cut into smaller segments  Caramelized Sugar, 50 to 80 grams Cane Sugar