Caozaiguo

Caozaiguo, also known as shuquguo, is a delectable type of kuih emerging from the rich culinary traditions of Fujian, Hakka, and Taiwanese cuisines. This treat is crafted from a sweet dough that blends glutinous rice flour, sugar, and a ground paste made from either Jersey cudweed or Chinese mugwort. These herbs impart not only a unique flavor but also a distinctive brownish-green hue to the dough.

Caozaiguo is often savored during the Qingming Festival, adding to its status as a special celebratory food. Among the Hakka, Chinese mugwort is the herb of choice for preparing this kuih. The dough, infused with these aromatic herbs, is typically filled with a variety of ingredients. Common fillings include ground meat, dried white radish, or sweet bean pastes.

In Taiwan, the fillings become even more intriguing. Popular options include dried shrimp, shiitake mushrooms, shredded dried white radish, and deep-fried shallots. Each bite of caozaiguo offers a delightful blend of flavors and textures, making it a cherished snack during festive occasions.