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

A batch of chhú-khak-ké in a steamer
Alternative names	Chau-a-ke, chu-khak-ke, shuquguo
Place of origin	China
Region or state	Fujian and Taiwan
Main ingredients	glutinous rice flour, sugar, ground Jersey cudweed paste
Similar dishes	Qingtuan
Other information	Served during Qingming

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

• Qingtuan, the Jiangnan form of this dish
• Kusamochi, the Japanese form of this dish
• Songpyeon, a similar Korean dish

References

External links

• Related types of Taiwanese Kuih
• Photo guide for making Caozaiguo
• Photo guide for making the filling