Shuchuguo

Caozaiguo

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	Southeast China (Fujian and provinces nearby) and Taiwan
Main ingredients	glutinous rice flour, sugar, ground Jersey cudweed paste
Other information	Served during Qingming

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. The kuih is a found in Fujian, Hakka, 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. 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.