Chháu-á-kóe is a type of kue 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. The kuih is found in Fujian, Hakka, and Taiwanese cuisine.
Chhau-a-koe is usually made for Tomb Sweeping Day 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. 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 (), 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
References
External links Related types of Taiwanese Kuih Photo guide for making Caozaiguo Photo guide for making the filling