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@wali.mahmad1: رنګ به خامه خاراوړی ستاسوکور بانی زل مو#pppppppppppppppp #viralvideos #unfreezemyaccount😭😭😭💔💔💔 #tiktokpakistan #foryou
wali.mahmad
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Saturday 23 May 2026 09:35:52 GMT
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꧁❤ ᏕᎥᏒᏗᏠ ᏒᏉ ❤꧂ :
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2026-05-23 11:10:47
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2026-05-23 10:59:37
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2026-05-23 10:06:05
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کڑی حیدر گلونہ :
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2026-05-23 11:58:22
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پشتون 🚩 :
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2026-07-19 09:23:37
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Abrar gulli :
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2026-07-18 12:16:10
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2026-07-30 15:43:56
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🥷خنجری بیٹنئ ❤️🩹 :
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2026-07-10 19:13:06
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shafiullah.shafaat :
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2026-07-20 06:36:11
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2026-07-07 13:19:40
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¤ 💔ستوریانی ملنگ❤️ (▀̿̿Ĺ̯̿̿▀̿ :
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2026-07-07 01:58:06
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^,مســـــــــت ملنـــــــــګ"^ :
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2026-07-06 07:04:00
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Muhmmad Umar :
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2026-07-05 19:02:06
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🔥ساگر ــــ آفریدی🔥 :
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2026-07-05 13:45:39
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❤️🔥Rahidullah746🫴🫲🫀🫀 :
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2026-07-03 06:22:37
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حکمت الله عادل وزيري :
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⚔️عارف آفریدی 313⚔️ :
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2026-07-01 17:14:15
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باغی اشنا :
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2026-07-01 17:14:14
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2026-07-05 05:38:07
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اللهم ارزقنا بر والدينا في حياتهما❤ وأطل في أعمارهما على طاعتك❤وألبسهما ثوب الصحة والعافية🤲❤❤
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The Ultimate Vietnamese Pandan Honeycomb Cake (Bánh Bò Nướng)! 💚🇻🇳✨ If you've ever wanted to master the iconic Vietnamese Pandan Honeycomb Cake, this foolproof step-by-step method is your ultimate guide! With its chewy, bouncy texture, aromatic coconut-pandan flavor, and fascinating vertical honeycomb tunnels, this cake is a total showstopper. But getting those honeycomb channels requires strict baking science: no whisking, pressing batter through a sieve, pouring into a scorching hot ungreased pan, and cooling it completely upside down! 🛒 Ingredients * 🥥 The Green Coconut Base: 1 can (400ml) coconut milk, 250g sugar, 1 tsp salt, 1 tsp pandan extract. * 🌾 The Starch & Structure: 265g tapioca starch, 35g rice flour, 1 pack (15g) baking powder, 25g melted coconut oil. * 🥚 The Eggs: 6 whole eggs (gently stirred, never whipped!). 👩🍳 Quick Steps 1. Pandan Milk: Warm coconut milk, sugar, and salt until dissolved. Stir in pandan extract and cool to room temp. 2. Gentle Batter: Gently pop egg yolks and mix lightly. Add cooled coconut mix. Sift in tapioca starch, rice flour, and baking powder. Pass through a fine sieve twice to remove lumps, stir in melted coconut oil, and rest for 10 minutes. 3. The Hot Pan Sizzle: Preheat an UNGREASED metal Bundt pan in a 175°C oven. Pour batter into the piping hot pan so it sizzles around the edges. 4. Bake & Invert: Bake at 175°C for 60 minutes. Immediately invert the pan onto a rack and cool upside down for 1 hour before unmolding and slicing! 📲 Follow the Adventure: TikTok: @torbo191999 Instagram: @torbo_food_adventure YouTube: torbo_food_adventure 👉 Make sure to save this video, hit that like button, and subscribe to the channel so you never miss a food adventure! 🔥 #pandan #honeycombcake #BánhBòNướng #vietnamesefood #cakerecipe
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