Caozaiguo

Caozaiguo

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 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

External links

• Related types of Taiwanese Kuih
• Photo guide for making Caozaiguo
• Photo guide for making the filling

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