Soak cranberries and longan in red wine for at least 30 minutes.

Soak the comprehensive rice (with black glutinous rice) in water with the back of the hand high for 2 hours, and then add cranberries, longan and red wine in step 1.

Add half a glass of water to the outer pot of the rice cooker, and then steam. After steaming, add sugar and stir well. Add half a glass of water to the outer pot and steam again.

Stir the cream with a blender at room temperature.

Add brown sugar twice and break up with a blender.

Add another egg and mix it carefully.

Add the sieved flour and cocoa powder twice and stir well.

Turn it into a smooth and non-sticky dough and put it in the refrigerator for one hour.

Knead the cocoa dough into a shape with fine top and thick bottom.

After the oven is preheated to 150 degrees, put in cocoa sticks and bake at 150 degrees 17 minutes.

Knead the cooled raspberry rice into rice balls.

Wash the strawberries and set them aside.

Poke the cocoa biscuit stick into the rice ball and fix the strawberry with a toothpick.