@thariqradwaa: “abang nak cari balik KEPERCAYAAN my treasure ❤️” ya allahhhh nak satu laki mcm thariq ni 😭😭😭😭😭😭🫶🏻🫶🏻🫶🏻 @Meerqeen @Qasqasss #thariqridzuwan #eyrarahman #davidteo #meerqas #dramatrending

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ᴛ.ʀɪᴅᴢᴜᴡᴀɴ & ʜ.ʀᴀᴅᴡᴀ 𐙚₊˚⊹♡
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Wednesday 27 August 2025 15:02:43 GMT
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Coffee Ice Cream ☕️🍨 Ingredients: - 250g heavy cream (19% fat) - 250g milk - 100g heavy cream (to be added later) (19% fat)” - 100g sugar - 125g whole coffee beans - 4 egg yolks Instructions: 1. In a medium saucepan, combine 250g heavy cream, 250g milk, half of the sugar, and the coffee beans. Heat the mixture over medium heat until it starts to steam, but do not let it boil. Once heated, remove from the heat, cover and let the coffee beans steep in the mixture for 60 minutes.  2. After steeping, strain the mixture to remove the coffee beans. (don’t throw them, we will place them back in the mixture soon) 3. In a separate bowl, whisk the egg yolks and the remaining sugar together until the mixture is pale and slightly thickened. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan, place the coffee beans back, and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170-175°F or 77-80°C). 4. Once thickened, remove from heat let the mixture cool at room temperature for 60 minutes, with the coffee beans in it. After 60 minutes, strain the mixture, cover and refrigerate for a minimum of 3 hours or overnight. 5. After 3 hours, take it out of the fridge and stir in the additional 100g of heavy cream. Pour the chilled mixture into your ice cream maker and churn until it reaches a soft-serve consistency. 6. Enjoy :) #coffee #coffeeicecream #homemadeicecream #icecreamrecipe #yummy #dessert #summerdessert #coffeelover #asmr #asmrcommunity #asmrvideo #asmrbaking #baking #baker
Coffee Ice Cream ☕️🍨 Ingredients: - 250g heavy cream (19% fat) - 250g milk - 100g heavy cream (to be added later) (19% fat)” - 100g sugar - 125g whole coffee beans - 4 egg yolks Instructions: 1. In a medium saucepan, combine 250g heavy cream, 250g milk, half of the sugar, and the coffee beans. Heat the mixture over medium heat until it starts to steam, but do not let it boil. Once heated, remove from the heat, cover and let the coffee beans steep in the mixture for 60 minutes. 2. After steeping, strain the mixture to remove the coffee beans. (don’t throw them, we will place them back in the mixture soon) 3. In a separate bowl, whisk the egg yolks and the remaining sugar together until the mixture is pale and slightly thickened. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan, place the coffee beans back, and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170-175°F or 77-80°C). 4. Once thickened, remove from heat let the mixture cool at room temperature for 60 minutes, with the coffee beans in it. After 60 minutes, strain the mixture, cover and refrigerate for a minimum of 3 hours or overnight. 5. After 3 hours, take it out of the fridge and stir in the additional 100g of heavy cream. Pour the chilled mixture into your ice cream maker and churn until it reaches a soft-serve consistency. 6. Enjoy :) #coffee #coffeeicecream #homemadeicecream #icecreamrecipe #yummy #dessert #summerdessert #coffeelover #asmr #asmrcommunity #asmrvideo #asmrbaking #baking #baker

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