A batch of chhú-khak-ké in a steamer
||Chau-a-ke, chu-khak-ke, shuchu guo
|Place of origin
|Region or state
||Taiwan, Hakka-speaking and Hokkien-speaking areas
||glutinous rice flour, sugar, ground cooked paste of Gnaphalium affine
||Served during Qingming
Caozai guo (Chinese: 草仔粿; Pe̍h-ōe-jī: chháu-á-ké), or shuchu guo (Chinese: 鼠麴粿; Pe̍h-ōe-jī: chhú-khak-ké) is a type of kuih (粿) with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Gnaphalium affine (鼠麴) or Mugwort (艾草). The herbs give the dough and the finished kuih a unique flavor and brownish green color. The kuih is a found in Fujian, Hakka, Taiwanese cuisine.
The kuih is usually made in Qingming Festival as a celebratory food item. Although the kuih can be made from either herb, mugworts is more commonly used in making Hakka-style kuih.
The herb-flavored dough is commonly filled with ground meat, dried daikon, or sweet bean pastes. In Taiwan, a filling consisting of Dried shrimp, shiitake mushrooms, dried and shredded daikon (菜脯), and deep-fried shallots is commonly used.
- ^ a b 連, 經綸, "鼠麴粿", Encyclopedia of Taiwan (行政院文化建設委員會)
- ^ 吳, 韻如, "草仔粿", Encyclopedia of Taiwan (行政院文化建設委員會)
External links