- Caozai guo
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Caozai guo
A batch of chhú-khak-ké in a steamerOrigin 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 Dish 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 Transcriptions Mandarin - Hanyu Pinyin cǎozaǐguǒ Min - Hokkien POJ chháu-á-ké Alternative Chinese name Chinese 鼠麴粿 Transcriptions Mandarin - Hanyu Pinyin shǔqúguǒ Min - Hokkien POJ chhú-khak-ké 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 flavoured dough is commonly filled with ground meat, dried daikon, or sweet bean pastes. In Taiwan, a filling consisting of Dried shrimp, shitake mushrooms, dried and shredded daikon (菜脯), and deep-fried shallots is commonly used.
References
- ^ a b 連, 經綸, "鼠麴粿", Encyclopedia of Taiwan (行政院文化建設委員會), http://taiwanpedia.culture.tw/web/content?ID=11861
- ^ 吳, 韻如, "草仔粿", Encyclopedia of Taiwan (行政院文化建設委員會), http://taiwanpedia.culture.tw/web/content?ID=11835
External links
- Related types of Taiwanese Kuih
- Photo guide for making Caozai guo
- Photo guide for making the filling
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