Chháu-á-kóe
Sign in to saveAlso known as Ngie-pán, Ngie-ban, Caozaiguo, Shuquguo, Chháu-á-ké, Tsháu-á-ké
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. The kuih is found in Fujian, Hakka, and Taiwanese cuisine.
In the Vinony graph
Vinony's link graph records 313 inbound references to Chháu-á-kóe, and connects out to European cuisine, baozi and pierogi.
Vinony files it under Chinese dumplings, Fujian cuisine and Glutinous rice dishes.
Vinony links it to 7 Wikipedia language editions.
Wikidata facts
- Instance of
- food
- Part of
- Kuih
- Has part
- glutinous rice
- Country of origin
- Taiwan
- Image
- Tsukakkue.jpg
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- Commons category
- Chháu-á-kóe
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
3 sectionsContents
- See also
- References
- External links
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. The kuih is found in Fujian, Hakka, and Taiwanese cuisine.
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. 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.
Excerpted from Wikipedia’s “Chháu-á-kóe” article, available under the CC BY-SA 4.0 licence.