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@creatorwaizay: 🎯 Direct hit. No buffering. #creatorwaizay #rajendrabaniya #harkasampang

𝗪𝗔𝗜𝗭𝗔𝗬
𝗪𝗔𝗜𝗭𝗔𝗬
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Region: NP
Tuesday 16 June 2026 18:13:47 GMT
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Comments

arzooach
Aarju Acharya :
imagine if rajendra baniya as a savhamukh😂
2026-06-17 04:46:09
504
sujannepali962
SujAn Nepali :
जुरुक्कै उचालेर थेचर्दियो त हर्के लाई 😂😂
2026-06-17 03:42:02
654
rawee_987914
Îňnø Çènť :
yo interviewer mathi mero respect baddae gaera xa well done sir🙏🫡🫡
2026-06-17 18:51:04
1
r3tika_gg
𝓡𝓲𝓽𝓲𝓴𝓪⋆˚꩜｡ :
Rajesh unc aura farming 💅🏻🔥
2026-06-17 02:27:32
110
ghatani22
deewash ghatani♥️♥️♥️♥️ :
ramro questions.
2026-06-16 19:31:07
89
ashikbk123
कुकुर देखि सावधान⚠️🚹️➡️↘️↗️ :
विरोधी नै हो तर भ्रष्टाचारीहरूको विरोधी हो।😏
2026-06-17 04:15:51
64
mailadai286
mailadai286 :
Balen le interview dine ho vane Rajendra baniya le ta ryak ryak pardinxa
2026-06-17 03:36:05
37
hiraz.tamang
💫✨💞 :
Head shot 😂😂😂
2026-06-17 05:58:26
24
rabin.ghale03
Rabin Ghale :
Rajendra sir never disappointed us 😁
2026-06-17 02:24:59
70
harirana87
Mr. Rana☃️ :
Ekdam Ramro Rajendra Dai🔥
2026-06-16 19:15:59
50
no.filternepali
NoFilter Nepali :
not a supporter of emaley ,mato or anything but this Rajendra baniya lacks proffesionalism ..the way he took interview of that little girl amisha...and again this ..rude personality ...trp ko lagi j garney...harka supporter navannuhola feri
2026-06-17 05:38:54
9
kripapandey81
Kreepa 🇳🇵🇳🇿 :
Sai vannu vo
2026-06-17 03:14:15
9
shadow___020
SaᵧA࿐🇰🇼 :
head shot 😂
2026-06-17 03:47:20
7
happymanish30gmai
pritam :
best leader in Nepal
2026-06-17 13:00:57
2
aavisah11
Aavi Sah :
Sahi question
2026-06-17 04:06:39
1
september_borned_girl
Urmi_Mahato :
He nailed it 😁
2026-06-17 04:19:42
2
neofytos12
Neofytos :
thank u reporter sir
2026-06-17 11:58:23
0
arbinkush143
Arbind Singh :
wow rajindra baniya
2026-06-17 03:57:33
5
cool_uncle07
cool_uncle :
gg
2026-06-17 04:31:41
1
pawan.blon5
Pawan Blon :
jey mato jey nepal
2026-06-17 07:46:08
2
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MANGO STICKY RICE WRAPS 🥭🍚 bc mangoes are in season!! Ingredients: -1 cup glutinous rice, rinsed -2 cups water -1 can high-fat coconut milk/coconut cream -3/4 cup cane sugar -1/4 tsp sea salt -1 tbsp cornstarch -2tbsp water -rice paper wrappers -sesame seeds (optional) Instructions: Rinse the glutinous rice until the water runs mostly clear, then drain. Cook with 2 cups of water in a rice cooker using the turbo setting, or according to the package instructions. Meanwhile, make the coconut syrup. In a medium saucepan, combine the coconut milk, sugar, and salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened and syrupy. Reserve about 1/4 of the syrup for the glaze. Pour the remaining 3/4 of the syrup over the warm cooked rice and mix until evenly combined. Cover and refrigerate for at least 2 hours, or until cooled and the rice has absorbed the liquid. To make the glaze, whisk together the cornstarch and water in a small bowl. Add the slurry to the reserved coconut syrup and cook over medium heat for 1–2 minutes, stirring constantly, until thickened. Let cool. Peel the mango and slice the flesh into thin strips. Fill a shallow bowl or plate with water. Dip one rice paper wrapper into the water for about 15 seconds per side, until softened. Transfer to a cutting board or plate. Place about 1/4 cup of sticky rice in the center of the wrapper and sprinkle with sesame seeds. Top with cut mango. Fold in the sides, then roll tightly like a burrito. Drizzle with the coconut glaze and enjoy. #mango #mangostickyrice #thaifood #easydessert
MANGO STICKY RICE WRAPS 🥭🍚 bc mangoes are in season!! Ingredients: -1 cup glutinous rice, rinsed -2 cups water -1 can high-fat coconut milk/coconut cream -3/4 cup cane sugar -1/4 tsp sea salt -1 tbsp cornstarch -2tbsp water -rice paper wrappers -sesame seeds (optional) Instructions: Rinse the glutinous rice until the water runs mostly clear, then drain. Cook with 2 cups of water in a rice cooker using the turbo setting, or according to the package instructions. Meanwhile, make the coconut syrup. In a medium saucepan, combine the coconut milk, sugar, and salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened and syrupy. Reserve about 1/4 of the syrup for the glaze. Pour the remaining 3/4 of the syrup over the warm cooked rice and mix until evenly combined. Cover and refrigerate for at least 2 hours, or until cooled and the rice has absorbed the liquid. To make the glaze, whisk together the cornstarch and water in a small bowl. Add the slurry to the reserved coconut syrup and cook over medium heat for 1–2 minutes, stirring constantly, until thickened. Let cool. Peel the mango and slice the flesh into thin strips. Fill a shallow bowl or plate with water. Dip one rice paper wrapper into the water for about 15 seconds per side, until softened. Transfer to a cutting board or plate. Place about 1/4 cup of sticky rice in the center of the wrapper and sprinkle with sesame seeds. Top with cut mango. Fold in the sides, then roll tightly like a burrito. Drizzle with the coconut glaze and enjoy. #mango #mangostickyrice #thaifood #easydessert


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