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.[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-friedshallots is commonly used.
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.[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-friedshallots is commonly used.