山药健脾、补肺、固肾、镇神。绿豆味甘性凉，可清热去火。两味主料都是药食同源、健康美味。
Ingredients and Procedure:
绿豆mung bean：200 g（7 oz）
淘好，泡水6 小时
Rinse and soak for 6 hours.
与山药一起大火蒸30 分钟。
Steam for 30 minutes, along with Chinese Yam.
绿豆mung bean：200 g（7 oz）
黄油butter：15 g (1 tablespoon)
白糖sugar：20 g (1.5 tablespoon)
压着拌匀。
Press and mix.
葡萄干raisins：60 g (2.1 oz)
冲洗、晾干、切碎。
Rinse, dry and dice raisins.
将葡萄干加入绿豆馅中，拌匀。
Add raisins to mung bean paste and mix well.
将馅分成每个25克的圆球。可冰箱保存。
Separate the fillings into 25-gram balls. May store in fridge.
带皮山药（334 g）与绿豆一起大火蒸30分钟后，去皮，压碎。
Yam（11.8 oz）was steamed with mung bean for 30 minutes. The skin was removed and the yam was mashed.
糯米粉（80 g）小火炒熟，勤翻至微微变色，冒细烟。
Stir fry glutinous rice flour (2.8 oz) with low heat. Keep stirring till color turns light yellow and light smoke appears.
将山药泥与熟糯米粉以4:1的重量比例混合，揉成团。
Mix yam paste and cooked glutinous rice flour with a 4:1 ratio by weight and knead the mixture.
将山药泥分成每个25 g的剂子。
Separate yam paste into 25 g per piece.
包入绿豆馅，滚圆。
Add mung bean fillings, as shown on the video.
在熟糯米粉中滚上薄薄的一层粉防粘，用模子压成型。
Roll in cooked glutinous rice flour. Mold as shown in the video.
Enjoy!
