Caozai guo
A batch of chhú-khak-ké in a steamer |
| Origin |
| Alternative name(s) |
Chau-a-ke, chu-khak-ke, shuchu guo |
| Place of origin |
Fujian, China |
| Region or state |
Taiwan, Hakka-speaking and Hokkien-speaking areas |
| Details |
| Main ingredient(s) |
glutinous rice flour, sugar, ground cooked paste of Gnaphalium affine |
| Other information |
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.[1] 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.[1][2]
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.
References [edit]
- ^ 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 [edit]
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