Caozaiguo

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Caozaiguo
Tsukakkue.jpg
A batch of chhú-khak-ké in a steamer
Alternative names Chau-a-ke, chu-khak-ke, shuquguo
Place of origin China
Region or state Southeast China (Fujian and provinces nearby) and Taiwan
Main ingredients glutinous rice flour, sugar, ground Jersey cudweed paste
Other information Served during Qingming
Cookbook: Caozaiguo  Media: Caozaiguo
Caozaiguo
Chinese 草仔粿
Alternative Chinese name
Chinese 鼠麴粿
Second alternative Chinese name
Chinese 草麴粿

Caozaiguo or shuquguo 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 a found in Fujian, Hakka, Taiwanese cuisine.

Caozaiguo 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 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.

See also[edit]

  • Qingtuan, the mainland Chinese form of this dish
  • Kusamochi, the Japanese form of this dish

References[edit]

  1. ^ a b 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 
  2. ^ 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[edit]