Chhau-a-koe

Chhau-a-koe is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Jersey cudweed or Chinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color.[1] The kuih is found in Fujian, Hakka, and Taiwanese cuisine.

Not to be confused with Qingtuan.
Chhau-a-koe
A batch of chhú-khak-ké in a steamer
Alternative namesChau-a-ke, chu-khak-ke, shuquguo
Place of originChina
Region or stateFujian and Taiwan
Main ingredientsglutinous rice flour, sugar, ground Jersey cudweed paste
Other informationServed during Qingming
Chhau-a-koe
Chinese草仔粿
Alternative Chinese name
Chinese鼠麴粿
Second alternative Chinese name
Chinese草麴粿

Chhau-a-koe is usually made in Qingming Festival as a celebratory food item. Although the kuih can be made from either herb, Chinese mugwort is more commonly used in making Hakka-style caozaiguo.[1][2] The herb-flavored dough is commonly filled with ground meat, dried white radish, or sweet bean pastes. In Taiwan, a filling consisting of Dried shrimp, shiitake mushrooms, dried and shredded white radish (菜脯), and deep-fried shallots is commonly used.

See also

References
  1. 連, 經綸, 鼠麴粿, Encyclopedia of Taiwan, 行政院文化建設委員會, archived from the original on 2011-07-26
  2. 吳, 韻如, 草仔粿, Encyclopedia of Taiwan, 行政院文化建設委員會, archived from the original on 2010-05-07
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