• Instant pot

• ~400g taro, cubed
• ~100g cassava starch can sub 200g tapioca starch
• salt
• white pepper

Stir-fry:

• Mushrooms
• Shallots
• Garlic
• Oyster sauce
• Soy sauce
• Dark soy sauce
• Green onions
• (optional) Ground pork, dried shrimp (rehydrated), or tofu; cilantro

1. Steam taro in IP 10 min + natural release
2. Mash taro and mix in cassava starch 100g with a sprinkling of salt and white pepper
3. Roll into balls and push dimple in with finger or chopstick
4. Boil pot of water; drop beads in
5. When beads float to the surface, wait ~15s and remove
6. (optional) put in cold water to stop cooking; mix with oil to prevent sticking

Stir-fry:

1. Saute chopped shallots; add mushrooms and cook until fragrant
2. (optional) Add proteins
3. Add remaining ingredients garlic, green onions, oyster sauce, soy sauce, 1/2 cup water and bring to a boil ~30 sec
4. Stir in abacus beads, touch of dark soy sauce, mix
5. Garnish with cilantro, green onions