Cao zi gao

Thoroughly wash the Fresh Wormwood. Bring a pot of Water to a rolling boil, then blanch the Fresh Wormwood for 2-3 minutes until tender. Immediately transfer to an ice bath to stop cooking, then squeeze out as much excess Water as possible.

Place the blanched Fresh Wormwood into a food processor with 50g of the measured Water and blend until a smooth, vibrant green paste is formed.

In a large mixing bowl, combine the Glutinous Rice Flour, Non-Glutinous Rice Flour, Granulated Sugar, and Salt. Mix well.