food.wikisort.org - DishChhau-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.
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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Hanyu Pinyin | cǎozaǐguǒ |
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Hokkien POJ | chháu-á-kóe / chháu-á-ké |
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Chinese | 鼠麴粿 |
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Transcriptions |
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Hanyu Pinyin | shǔqúguǒ |
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Hokkien POJ | chhí-khak-kóe / chhú-khak-ké |
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Chinese | 草麴粿 |
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Transcriptions |
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Hokkien POJ | chhó-khak-ké / chhó-kak-kóe |
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Chinese | 清明粿 |
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Literal meaning | Qingming cake |
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Transcriptions |
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Hanyu Pinyin | Qīngmíng guǒ |
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Hokkien POJ | Chheng‑bêng-kóe / Chheng‑bêng-ké |
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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
- 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
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