| Chhau-a-koe | |
| Alternate Name: | Chau-a-ke, chu-khak-ke, shuquguo |
| Country: | China |
| Region: | Fujian and Taiwan |
| Main Ingredient: | glutinous rice flour, sugar, ground Jersey cudweed paste |
| Other: | Served during Qingming |
| Similar Dish: | Qingtuan |
Chhau-a-koe 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. 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 Hakka-style caozaiguo. 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 (Chinese: 菜脯), and deep-fried shallots is commonly used.