Caozaiguo
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Caozaiguo
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 A batch of chhú-khak-ké in a steamer | |
| Alternative names | Chau-a-ke, chu-khak-ke, shuquguo |
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| Place of origin | China |
| Region or state | Southeastern China (Fujian and provinces nearby) and Taiwan |
| Main ingredients | glutinous rice flour, sugar, ground Jersey cudweed paste |
| Other information | Served during Qingming |
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Cookbook: Caozaiguo| Caozaiguo | |||||||||||
| Chinese | 草仔粿 | ||||||||||
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| Alternative Chinese name | |||||||||||
| Chinese | 鼠麴粿 | ||||||||||
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| Second alternative Chinese name | |||||||||||
| Chinese | 草麴粿 | ||||||||||
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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, and 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 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[edit]
Qingtuan, the mainland Chinese form of this dish
Kusamochi, the Japanese form of this dish
Songpyeon, a similar Korean dish
References[edit]
^ ab 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.mw-parser-output cite.citationfont-style:inherit.mw-parser-output qquotes:"""""""'""'".mw-parser-output code.cs1-codecolor:inherit;background:inherit;border:inherit;padding:inherit.mw-parser-output .cs1-lock-free abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-limited a,.mw-parser-output .cs1-lock-registration abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-subscription abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registrationcolor:#555.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration spanborder-bottom:1px dotted;cursor:help.mw-parser-output .cs1-hidden-errordisplay:none;font-size:100%.mw-parser-output .cs1-visible-errorfont-size:100%.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-formatfont-size:95%.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-leftpadding-left:0.2em.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-rightpadding-right:0.2em
^ 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
External links[edit]
- Related types of Taiwanese Kuih
- Photo guide for making Caozaiguo
- Photo guide for making the filling
Taiwanese cuisine | ||
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| Dishes and meals |
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| Xiaochi |
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 Category Index Commons Portal WikiProject bookshelf | ||
Categories:
- Dumplings
- Fujian cuisine
- Taiwanese cuisine
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