Chháu-á-kóe

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.

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Chhau-a-koe

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

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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.