Jin ling cao zi gao

Thoroughly wash the Fresh wormwood leaves, then blanch them in boiling water for 2-3 minutes until tender. Immediately transfer to an ice bath to stop cooking, then squeeze out as much water as possible. Finely chop the blanched wormwood leaves or process them into a smooth paste using a food processor with a small amount of water if needed.

In a large mixing bowl, combine the Glutinous rice flour, Wheat starch, and Granulated sugar. Add the chopped or pureed Fresh wormwood leaves and 10 grams of Lard.

Gradually add warm water, about 100-120ml (adjust as needed), mixing until a soft, pliable dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.