Caozaiguo
A batch of chhú-khak-ké in a steamer
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| Origin |
| Alternative name(s) |
Chau-a-ke, chu-khak-ke, shuquguo |
| Place of origin |
China |
| Region or state |
Southeast China (Fujian and provinces nearby) and Taiwan |
| Details |
| Main ingredient(s) |
glutinous rice flour, sugar, ground Jersey cudweed paste |
| Other information |
Served during Qingming |
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
- Qingtuan, the mainland Chinese form of this dish
- Kusamochi, the Japanese form of this dish
References
- ↑ 1.0 1.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
External links
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| Xiaochi |
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| Snacks and desserts |
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| Miscellaneous |
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