Quick facts for kids
Chhau-a-koe
A batch of chhú-khak-ké in a steamer
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| 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 |
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| Chinese |
草仔粿 |
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| Alternative Chinese name |
| Chinese |
鼠麴粿 |
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| Second alternative Chinese name |
| Chinese |
草麴粿 |
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| Third alternative Chinese name |
| Chinese |
清明粿 |
| 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. 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. 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.
