Glutinous rice dumplings colored green with herbs
Chhau-a-koe A batch of chhú-khak-ké in a steamer |
| Alternative names | Chau-a-ke, chu-khak-ke, shuquguo |
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| Place of origin | China |
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| Region or state | Fujian and Taiwan |
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| Main ingredients | glutinous rice flour, sugar, ground Jersey cudweed paste |
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| Similar dishes | Qingtuan |
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| Other information | Served during Qingming |
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| Chhau-a-koe |
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| Chinese | 草仔粿 |
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| Transcriptions |
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| Standard Mandarin |
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| Hanyu Pinyin | cǎozaǐguǒ |
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| Southern Min |
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| Hokkien POJ | chháu-á-kóe / chháu-á-ké |
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| Alternative Chinese name |
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| Chinese | 鼠麴粿 |
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| Transcriptions |
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| Standard Mandarin |
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| Hanyu Pinyin | shǔqúguǒ |
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| Southern Min |
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| Hokkien POJ | chhí-khak-kóe / chhú-khak-ké |
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| Second alternative Chinese name |
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| Chinese | 草麴粿 |
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| Third alternative Chinese name |
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| Chinese | 清明粿 |
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| Literal meaning | Qingming cake |
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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.
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
- ^ a b 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
- ^ 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
External links
- Related types of Taiwanese Kuih
- Photo guide for making Caozaiguo
- Photo guide for making the filling
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