@nombulelomgabadeli: Dear girlfriend @kelly_dpl 😭

Nombulelo Mgabadeli

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Monday 05 September 2022 17:55:33 GMT

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Brownie. :

Keep it in! 🤣

2022-09-05 20:24:57

1

Kelly Du Plessis :

My dearest gf @nombulelomgabadeli you know it already is! Lol

2022-09-05 20:27:42

6

mgabz_1 :

❤❤❤

2022-09-05 19:05:14

1

👀👀 :

But I love you ehh

2022-09-05 18:06:20

0

zoe_r :

This is soo me🥹

2022-09-05 18:09:40

0

ayandajohnson1 :

Ey these effects... 😁 😁the crying part we've been there, uzobaryt though

2022-09-05 19:50:39

0

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day 8: taro coconut tang yuan (椰汁芋頭湯圓) 🏮 these are the last tang yuan of our lunar new year series! tang yuan is traditionally eaten during the lantern festival (which marks the last day lunar new year) but my family eats it throughout this festive season taro coconut filling 300g (~2 cup) taro, peeled and cut into 1-inch cubes 63g (1/4 cup + 1 tbsp) granulated sugar 3 tbsp coconut milk rice ball dough 175 g (1 ¼ cups) glutinous rice flour, plus more as needed 160ml (2/3 cup) boiling water coconut almond broth 355ml (1 1/2 cup) coconut milk 355ml (1 1/2 cup) almond milk 67g (1/3 cup) granulated sugar remove peel and cut taro root into 1-inch cubes. over medium heat in a steam basket, steam taro until tender, about 10 - 15 min transfer taro to large bowl and mash the taro until it forms a paste. add sugar and coconut milk, mix until smooth. i like to taste the filling here to see if it needs more sugar. some taro root tend to be sweeter. add more sugar if you like a sweeter filling. divide into 24 - 26 equal portions. place portioned filling on a large plate and transfer to freezer while you make the wrapper in a medium bowl, combine glutinous rice flour and boiling water. using a spoon or spatula, mix until it forms a cohesive dough. once the dough is no longer to hot to the touch, knead the dough for 3 minutes. if dough is sticking to your hands, add an extra tbsp of glutinous rice flour. portion the dough into 26 equal portions, keeping the balls under a damp towel to prevent the dough from drying out remove the filling from the freezer. take a piece of dough and using your fingers, press the dough until it becomes a 2-inch round disc. place a piece of the filling into the centre and pinch seams shut and roll between palms of hands until smooth. repeat. any rice balls you dont plan on cooking can be frozen in a large pot of boiling water, cook rice balls over medium until they float to the top, about 8 min while the rice balls are cooking, make the broth. combine coconut milk, almond milk, and sugar in a pot over medium heat. broth is ready when it reaches a light simmer #l#lunarnewyearc#chinesenewyeart#tangyuanbakingtiktok

day 8: taro coconut tang yuan (椰汁芋頭湯圓) 🏮 these are the last tang yuan of our lunar new year series! tang yuan is traditionally eaten during the lantern festival (which marks the last day lunar new year) but my family eats it throughout this festive season taro coconut filling 300g (~2 cup) taro, peeled and cut into 1-inch cubes 63g (1/4 cup + 1 tbsp) granulated sugar 3 tbsp coconut milk rice ball dough 175 g (1 ¼ cups) glutinous rice flour, plus more as needed 160ml (2/3 cup) boiling water coconut almond broth 355ml (1 1/2 cup) coconut milk 355ml (1 1/2 cup) almond milk 67g (1/3 cup) granulated sugar remove peel and cut taro root into 1-inch cubes. over medium heat in a steam basket, steam taro until tender, about 10 - 15 min transfer taro to large bowl and mash the taro until it forms a paste. add sugar and coconut milk, mix until smooth. i like to taste the filling here to see if it needs more sugar. some taro root tend to be sweeter. add more sugar if you like a sweeter filling. divide into 24 - 26 equal portions. place portioned filling on a large plate and transfer to freezer while you make the wrapper in a medium bowl, combine glutinous rice flour and boiling water. using a spoon or spatula, mix until it forms a cohesive dough. once the dough is no longer to hot to the touch, knead the dough for 3 minutes. if dough is sticking to your hands, add an extra tbsp of glutinous rice flour. portion the dough into 26 equal portions, keeping the balls under a damp towel to prevent the dough from drying out remove the filling from the freezer. take a piece of dough and using your fingers, press the dough until it becomes a 2-inch round disc. place a piece of the filling into the centre and pinch seams shut and roll between palms of hands until smooth. repeat. any rice balls you dont plan on cooking can be frozen in a large pot of boiling water, cook rice balls over medium until they float to the top, about 8 min while the rice balls are cooking, make the broth. combine coconut milk, almond milk, and sugar in a pot over medium heat. broth is ready when it reaches a light simmer #l#lunarnewyearc#chinesenewyeart#tangyuanbakingtiktok

Assalamualaikum selamat pagi semua🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰#rm1 #lapar #malaysia #sarawakian #tetapsemangat #bankrakyat #bt7 #NASILEMAK #fyp #fypシ #morning #pejuangringgit🇲🇨🇲🇾 #selamatpagimalaysia🇲🇾 #senyum #singah #awalbha #200k #tetap_santuy_selalu #tetap

Assalamualaikum selamat pagi semua🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰#rm1 #lapar #malaysia #sarawakian #tetapsemangat #bankrakyat #bt7 #NASILEMAK #fyp #fypシ #morning #pejuangringgit🇲🇨🇲🇾 #selamatpagimalaysia🇲🇾 #senyum #singah #awalbha #200k #tetap_santuy_selalu #tetap

takpayah susah2 kena minum jus buahan lagi tau, this Melano CC UV Brightening Essence dah ada dah vitamin C untuk kulit saya 🥹🤍 @Melanoccmy #MelanoCCMY #OilControl #VitaminC #Sunscreen

takpayah susah2 kena minum jus buahan lagi tau, this Melano CC UV Brightening Essence dah ada dah vitamin C untuk kulit saya 🥹🤍 @Melanoccmy #MelanoCCMY #OilControl #VitaminC #Sunscreen

#b4fyp

magic johnson #rafecameron #rafecameronedit #outerbanks #foryou #viral #sycedit

magic johnson #rafecameron #rafecameronedit #outerbanks #foryou #viral #sycedit

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