| similar_dish = [[Qingtuan]]
| similar_dish = [[Qingtuan]]
}}
}}
{{Chinese|c=草仔粿|p=cǎozǎiguǒ|poj=chháu-á-kóe / chháu-á-ké|c2=鼠麴粿|p2=shǔqúguǒ|poj2=chhí-khak-kóe / chhú-khak-ké|c3=草麴粿|poj3=chhó-khak-ké / chhó-kak-kóe| c4=清明粿| l4=Qingming cake| p4=Qīngmíng guǒ| poj4=Chheng‑bêng-kóe / Chheng‑bêng-ké}}
{{Chinese|c=草仔粿|p=cǎozǎiguǒ|poj=chháu-á-kóe / chháu-á-ké|c2=鼠麴粿|p2=shǔqúguǒ|poj2=chhí-khak-kóe / chhú-khak-ké|c3=草麴粿|poj3=chhó-khak-ké / chhó-kak-kóe| c4=清明粿| l4=Qingming cake| p4=Qīngmíng guǒ| poj4=Chheng‑bêng-kóe / Chheng‑bêng-ké}}
””’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.<ref name=cukak>{{citation|last=連 |first=經綸 |script-title=zh:鼠麴粿 |url=http://taiwanpedia.culture.tw/web/content?ID=11861 |journal=Encyclopedia of Taiwan |publisher=行政院文化建設委員會 |url-status=dead |archive-url=https://web.archive.org/web/20110726055555/http://taiwanpedia.culture.tw/web/content?ID=11861 |archive-date=2011-07-26 }}</ref> The kuih is found in [[Fujian cuisine|Fujian]], [[Hakka cuisine|Hakka]], and [[Taiwanese cuisine]].
””’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.<ref name=cukak>{{citation|last=連 |first=經綸 |script-title=zh:鼠麴粿 |url=http://taiwanpedia.culture.tw/web/content?ID=11861 |journal=Encyclopedia of Taiwan |publisher=行政院文化建設委員會 |url-status=dead |archive-url=https://web.archive.org/web/20110726055555/http://taiwanpedia.culture.tw/web/content?ID=11861 |archive-date=2011-07-26 }}</ref> The kuih is found in [[Fujian cuisine|Fujian]], [[Hakka cuisine|Hakka]], and [[Taiwanese cuisine]].
Glutinous rice dumplings colored green with herbs
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 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 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.
- ^ 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
- ^ 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
