New Delhi, Feb. 14 -- If there is one dish that unites the Hakka Chinese community across the world during the Lunar New Year (on 17 February this year), it is suan pan zi, or yam abacus beads. Shaped like the beads of the ancient counting tool, it symbolises wealth and prosperity. The recipe is straightforward: the yam is first steamed until tender and kneaded with tapioca flour to form a dough. It is then shaped like gnocchi, and tossed with shiitake and woodear mushrooms, chives, bean sprouts and soy sauce. "It is prepared by the Hakka people, especially those living in Malaysia and Singapore," shares Kolkata-based chef Katherine Lim, a third generation Indian-Chinese known for popularising the dish in India through her pop-ups.

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