Melt milk, sugar and butter with low heat, pour in coconut milk and egg white and stir.

Pour in glutinous rice flour and cranberry pieces, stir well and refrigerate for 30 minutes.

Pour the chocolate sauce and peanut oil into a bowl and stir well. Sift in low-gluten flour and cocoa powder and mix them into balls.

Divide it into 25g pieces, flatten it, put in 30g coconut stuffing, put it into a mold to press out the shape, bake it for 15min, and return the oil after 2 days.