Abacus seeds (算盘子, suan pan zi) is a traditional Hakka dish named after the beads of a Chinese abacus, which the chewy yam dumplings resemble in shape. The dumplings are made from a mixture of yam and tapioca flour, giving them a distinctive soft yet springy texture.

They are typically stir-fried with a flavourful combination of ingredients such as minced meat, dried shrimp, mushrooms, and black fungus, and seasoned with soy sauce, oyster sauce, and sesame oil. The result is a savoury, umami-rich dish with a satisfying chewiness that sets it apart from other noodle or dumpling dishes.

The dish is a beloved staple in Hakka cuisine and holds cultural significance, particularly in communities in Singapore and Malaysia where Hakka heritage is strong. It is often served during festive occasions and family gatherings.