Chháu-á-kóe

Not to be confused with Qingtuan.

Chháu-á-kóe is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Gnaphalium affine or Chinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color.^[1] The kuih is found in Fujian, Hakka, and Taiwanese cuisine.

Chhau-a-koe

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	Fujian and Taiwan
Main ingredients	glutinous rice flour, sugar, ground Jersey cudweed paste
Similar dishes	Qingtuan
Other information	Served during Qingming

Chháu-á-kóe
Chinese	草仔粿
Transcriptions Standard Mandarin Hanyu Pinyin cǎozǎiguǒ Southern Min Hokkien POJ chháu-á-kóe / chháu-á-ké
Alternative Chinese name
Chinese	鼠麴粿
Transcriptions Standard Mandarin Hanyu Pinyin shǔqúguǒ Southern Min Hokkien POJ chhí-khak-kóe / chhú-khak-ké
Second alternative Chinese name
Chinese	草麴粿
Transcriptions Southern Min Hokkien POJ chhó-khak-ké / chhó-kak-kóe
Third alternative Chinese name
Chinese	清明粿
Literal meaning	Qingming cake
Transcriptions Standard Mandarin Hanyu Pinyin Qīngmíng guǒ Southern Min Hokkien POJ Chheng‑bêng-kóe / Chheng‑bêng-ké

Chhau-a-koe 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 the Hakka-style variety.^[1][2] The herb-flavored dough is commonly filled with ground meat, dried white radish, or sweet bean pastes. In Taiwan, a filling consisting of dried shrimp, shiitake mushrooms, dried and shredded white radish (菜脯), and deep-fried shallots is commonly used.

See also

• Qingtuan, the Jiangnan form of this dish
• Kusamochi, the Japanese form of this dish
• Songpyeon, a similar Korean dish