|Glutinous rice flour||500 Milliliter (2 Cups)|
|Cornstarch||60 Milliliter (1/4 Cup)|
|White sugar||45 Milliliter (3 Tablespoon)|
|Shortening||15 Milliliter (1 Tablespoon)|
|Water||185 Milliliter (3/4 Cup)|
|Red bean paste||3 Ounce (90 Gram)|
|Cashew nuts||60 Milliliter, chopped (1/4 Cup)|
|Shredded coconut||500 Milliliter (2 Cups)|
|Cherries/Strawberries||1⁄2 Pound (225 Grams, For Garnish)|
1 Combine rice and cornstarch with sugar. Work in shortening, add water and stir with a knife to form a dough. Knead 2 — 3 minutes. Roll dough into a sausage shape and divide into 16 pieces. Shape into balls.
2 Combine bean paste and cashew nuts. Divide into 16 portions. Make an indentation or hollow in each dough ball. Fill each with paste mixture, draw edges together to enclose filling. Reshape into a ball.
3 Cook in boiling water 8 minutes, stirring gently to prevent sticking on bottom of saucepan. Remove balls with a strainer. Cool slightly, then roll in coconut. Decorate each with half a cherry or strawberry. Store at room temperature.