Hakka Yam Abacus Beads

First attempt to do up with this 'Hakka' recipe. Since i have never tasted this delicacy before, i would describe it as chewy. Not very difficult to make the seeds. And the vegetables ingredients is individual choices.  http://crystalbyblog.blogspot.fr/2007/04/hakka-yam-abacus-beads.html

The name of these Taro Abacus Beads comes from their shape which resembles the pierced disks on a Chinese abacus, an ancient, low-tech adding machine. Hakkas often cook this dish for Chinese New Years to bring wealth in business. These chewy pasta disks resemble a springy, sticky version of Italian gnocchi. Taro replaces potato and tapioca starch replaces wheat flour typically used in Italian gnocchi. :)