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@user1961727606211: 160pcs X100 Fluffy Lash Clusters, Thick Eyelash Extensions, Faux Mink, D Curl, Multiple Lengths, Volumizing Lashes, Volume Cluster Lashes #waterprooflashclusters #lashproducts #eyelashfactory #louisvillelashes #lalashextensions #fluffyvolumelashes #lashclusterset #laserlashes #diylashcluster #amazonlashclusters

Huanan MZ16
Huanan MZ16
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Monday 06 July 2026 04:46:18 GMT
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Thai Mango Sticky Rice 🥭 INGREDIENTS 1 cup Thai glutinous rice, rinsed then soaked overnight  SALTED COCONUT SAUCE 350ml Full-Fat Premium Coconut Cream (I use Kara UHT) 4 tbsp caster sugar (60g) 3/4 tsp salt (4.5g) TO SERVE 1 big fat juicy, sweet, RIPE, mango! Or 2 small Toasted sesame seeds, black sesame seeds or toasted mung beans (traditional) METHOD Rinse your glutinous rice 3 times (and yes- it has to be glutinous rice) and soak in water overnight and place your ripe mangoes in the fridge to chill. The next day, drain the rice and steam your rice in a sieve or bamboo steamer lined with muslin cloth for 30-40 minutes. While the rice is steaming, peel and cut your mangoes and return them to the fridge to keep cold - cut em chunky for a satisfying mouthfeel or slice thin and splay out for nice plating. Mix your coconut cream, sugar and salt in a small saucepan and heat on medium heat just until just hot through, about 3-4 minutes, then turn heat off. It will thicken slightly. Once the rice is cooked, transfer to a mixing bowl and pour over about 1/3 of the coconut cream and fold in carefully - you don’t want to mush the rice so try folding it in with more of a fluffing action. Reserve the rest of the coconut cream as a pouring sauce to serve with the dish. To plate, wet a small bowl with cold water (this helps rice not to stick when shaping the rice), then fill the bowl with the sticky rice and pat down to lightly compress rice into the bowl. Flip the bowl onto your plate to reveal a perfect dome of rice and serve with the cut mango. Sprinkle with toasted sesame seeds or toasted mung beans and serve with the extra sauce. #mangostickyrice
Thai Mango Sticky Rice 🥭 INGREDIENTS 1 cup Thai glutinous rice, rinsed then soaked overnight  SALTED COCONUT SAUCE 350ml Full-Fat Premium Coconut Cream (I use Kara UHT) 4 tbsp caster sugar (60g) 3/4 tsp salt (4.5g) TO SERVE 1 big fat juicy, sweet, RIPE, mango! Or 2 small Toasted sesame seeds, black sesame seeds or toasted mung beans (traditional) METHOD Rinse your glutinous rice 3 times (and yes- it has to be glutinous rice) and soak in water overnight and place your ripe mangoes in the fridge to chill. The next day, drain the rice and steam your rice in a sieve or bamboo steamer lined with muslin cloth for 30-40 minutes. While the rice is steaming, peel and cut your mangoes and return them to the fridge to keep cold - cut em chunky for a satisfying mouthfeel or slice thin and splay out for nice plating. Mix your coconut cream, sugar and salt in a small saucepan and heat on medium heat just until just hot through, about 3-4 minutes, then turn heat off. It will thicken slightly. Once the rice is cooked, transfer to a mixing bowl and pour over about 1/3 of the coconut cream and fold in carefully - you don’t want to mush the rice so try folding it in with more of a fluffing action. Reserve the rest of the coconut cream as a pouring sauce to serve with the dish. To plate, wet a small bowl with cold water (this helps rice not to stick when shaping the rice), then fill the bowl with the sticky rice and pat down to lightly compress rice into the bowl. Flip the bowl onto your plate to reveal a perfect dome of rice and serve with the cut mango. Sprinkle with toasted sesame seeds or toasted mung beans and serve with the extra sauce. #mangostickyrice

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