Tsháu-á-kué is a traditional Taiwanese rice cake known by several regional names: qingtuan, literally “green ball,” in its ancient form; ai ban, the Hakka term for mugwort rice cake, in Hakka communities; and tsháu-á-kué in Fujian-influenced regions. Made from glutinous rice—or sometimes blended with japonica or indica rice according to local custom—the cakes are infused with juice from spring herbs, typically mugwort or cudweed (Pseudognaphalium affine), along with other seasonal greens. The herbs impart the cake's signature jade-green hue and subtle herbaceous aroma, while the exterior encloses a variety of fillings.

Traditionally available in both sweet and savory versions, the savory filling centers on shredded daikon combined with minced pork, dried shrimp, shiitake mushrooms, and red shallots, all stir-fried together. Some variations incorporate salted, sun-dried daikon shreds or vegetarian meat substitutes for added savory depth. Sweet versions commonly use bean paste, traditionally made by simmering red or mung beans until tender, mashing them, and sweetening the paste with sugar. In recent years, flavors such as chocolate and cream have emerged, expanding the rice cake into a wider range of contemporary sweets.

Methods and Fillings Vary by Region

According to the Qing Dynasty historical text Revised Gazetteer of Fujian-Taiwan Prefecture, “On the third day of the third lunar month, cudweed is gathered and mixed with rice flour to make cakes as offerings to one's ancestors—known as the Third Lunar Month Festival. On Qingming, ancestors are honored through tomb-sweeping rituals…” This confirms that tsháu-á-kué was already an established ancestral offering.

Originally, spring rites took place during the Cold Food Festival—the 105th day after the Winter Solstice, falling one or two days before Qingming. As centuries passed, Qingming gradually became the primary occasion for these observances, with practices such as tomb-sweeping, ancestor veneration, fire prohibition, and eating cold foods merging with Cold Food Festival traditions.

In Taiwan, tsháu-á-kué varies across regions and ethnic communities, with differences appearing in preparation methods, fillings, and the use of seasonal ingredients. Today, the cakes remain a common Qingming offering, made at home or purchased from markets for tomb-sweeping ceremonies and family sharing.

Beyond ritual use, tsháu-á-kué has gradually entered everyday consumption and now appears year-round at street stalls and specialty shops. It has become a rice cake snack that bridges seasonal tradition and daily eating. As flavors and techniques evolve—from traditional sweet and savory fillings to innovative modern interpretations—tsháu-á-kué continues to honor ancestral food customs while adapting to contemporary tastes.