 A batch ofchhú-khak-ké in a steamer | |
| Alternative names | Chau-a-ke, chu-khak-ke, shuquguo |
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| Place of origin | China |
| Region or state | Fujian and Taiwan |
| Main ingredients | glutinous rice flour, sugar, groundJersey cudweed paste |
| Similar dishes | Qingtuan |
| Other information | Served duringQingming |
| Chháu-á-kóe | |||||||||||
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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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Chháu-á-kóe is a type ofkuih with a sweet dough made withglutinous rice flour, sugar, and a ground cooked paste ofGnaphalium affine orChinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color.[1] The kuih is found inFujian,Hakka, andTaiwanese cuisine.
Chhau-a-koe is usually made inQingming Festival as a celebratory food item. Although the kuih can be made from either herb, Chinese mugwort is more commonly used in making the Hakka-style variety.[1][2] The herb-flavored dough is commonly filled withground meat, dried whiteradish, or sweet bean pastes. InTaiwan, a filling consisting ofdried shrimp,shiitake mushrooms, dried and shredded whiteradish (菜脯), anddeep-friedshallots is commonly used.
