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1
Steam the taro chunks over rapidly boiling water until completely tender. While still hot, drain thoroughly — any residual moisture will slacken the dough irreparably. Mash immediately to a smooth, lump-free paste. The paste should hold a ridge without slumping.
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2
Work the tapioca starch into the hot mashed taro, incorporating it gradually until a cohesive, non-sticky dough forms. This is where the dish lives or dies: the ratio of starch to taro must produce a dough firm enough to hold its shape yet supple enough to be pressed without cracking — adjust starch in small increments if the taro was particularly wet. The finished dough should feel smooth and slightly elastic, neither tacky nor stiff.
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3
Pinch off pieces of dough roughly the size of a large marble (about 12 g each). Roll each piece between the palms into a short cylinder, then press a thumb firmly through the centre to create a torus — the abacus-bead form. The hole should be visible but need not be wide; it will tighten slightly during boiling. Set shaped beads on a lightly floured tray.
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4
Bring a large pot of water to a rolling boil. Add the beads in batches to avoid crowding. Boil until each bead rises to the surface and has floated there for a further minute — this ensures the interior is cooked through, not merely the skin. Under-boiled beads will be doughy at the centre and will not stir-fry cleanly.
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5
Lift the cooked beads with a slotted spoon into a bowl. Toss immediately with a drizzle of neutral oil to prevent adhesion. The beads should be glossy, separate, and slightly translucent at the surface.
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6
Heat a wok over the highest available flame until smoking. Add the oil and stir-fry the garlic, dried shrimp, and shiitake mushrooms until fragrant — the shrimp should smell toasty and the mushrooms should begin to colour at the edges.
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7
Add the pork mince and stir-fry, breaking it up constantly, until no pink remains and the meat has taken on a little colour. Add the chai poh and toss to combine. Season with soy sauce and white pepper.
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8
Add the oiled beads to the wok. Toss over high heat, allowing the beads to caramelise lightly at points of contact with the wok — listen for a steady sizzle rather than steaming sounds; silence indicates the heat has dropped. Stir-fry until the beads are heated through and carry faint colour on their exteriors.
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9
Remove from heat, drizzle with sesame oil, and taste for salt. The finished dish should be chewy, bouncy, and distinctly earthy, with savoury shrimp and pork notes throughout.