002 Chinese Fevervine Kueh 鸡屎藤茶果

Chinese Fevervine Kueh 鸡屎藤茶果

I learn to make Hakka Cha Guo (Hakka kueh) from my mother-in-law. She lives in Titi, Negeri Sembilan. Titi is Hakka village. The most famous Hakka kueh there is Ramie leaf kueh (粗叶粄). The most common available are kueh without filling and with dried carrot filling.

As I researched online, I get to know there are three types of leaves are being used to make Hakka kuehs — Ramie leaf, mugwort leaf, and Chinese Fevervine leaf. The latter two are not commonly made and sold nowadays.

Since we can make the first two, we want to try to make the last one. Getting the leaf is a bit tough, it is quite hard to get. I got some stems from kampung but they died because the root is too little.

Then I got some more stems with more roots from a friend who stayed in Tampoi new village. But time are needed for them to grow before harvesting their leaves. Luckily, I got some leaves when I visited an organic farm.

So, we made some kuehs out of them. The Fevervine leaf has a strong smell. But surprisingly the kuehs don't have the strong smell, they have a grassy fragrance.

We want to try to make some of them to be sold in coming market. However, we can't join the Sep 1 Green U Market at Edible Park. But maybe we can join the Jazz Festival to be held at Puteri Harbour on Sep 8.

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