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@playboi_pyb1: Passion Celebrations 🔥. || 5/10 || Song name: ROSA (Slowed) || #4kqulity #aura #celebration #goals #goviral

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Monday 12 October 2026 20:09:46 GMT
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mvp.aep10
mvp10.aep :
passe prime 🔥🔥😮‍💨
2026-10-12 21:59:23
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premier.league2.0
PREMIER LEAGUE :
Vardy aura 404 page not fond💀
2026-10-12 20:27:52
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moh194460
moh :
🥰🥰🥰
2026-10-12 20:17:38
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mhamid0182
wee une :
🥰🥰🥰
2026-10-12 23:47:24
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baldebalde627
FODEN⚡ :
🔥🔥🔥
2026-10-12 21:09:28
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mamadoug90
thiam :
🥰🥰🥰
2026-10-13 10:11:41
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🍨 Mochi Ice Cream • 1/2 cup + 2 tbsp (100g) sweet rice flour • 1/4 cup (30g) corn starch • 1.5 tbsp (20g) sugar • 3/4 cup + 2 tbsp (190ml) milk • 1.5 tbsp (20g) butter • Ice cream of choice Steps 1️⃣ Mix flour, corn starch, and sugar. Add milk and whisk smooth. Cover, poke holes, and steam 25 minutes. 2️⃣ Add butter while hot and knead until smooth. Portion into 35g pieces. 3️⃣ Roll each piece thin, wrap around frozen mini ice‑cream scoops, trim, dust with cooked flour, and freeze 2 hours. --- 🍵 Matcha Mochi Cashew Cream • 1/2 cup (75g) raw cashews, soaked overnight • 1/2 cup (120ml) water Matcha Filling • 50g cacao butter • 45g powdered sugar • 1 tsp (2g) ceremonial matcha • 2 tbsp (30ml) cashew cream • 1/4 tsp vanilla Dough • 1/2 cup (75g) sweet rice flour • 2 tbsp (25g) sugar • 6 tbsp (90ml) almond milk • 1.5 tsp (7ml) neutral oil • 1/4 tsp matcha powder Instructions 1️⃣ Blend soaked cashews with water until smooth. 2️⃣ Mix cooled cacao butter with sugar, matcha, cashew cream, and vanilla. Chill 2 hours. 3️⃣ Combine dough ingredients and steam 20 minutes, stirring halfway. Cool 20 minutes, knead smooth, wrap, and chill 45 minutes. 4️⃣ Portion dough, flatten, add filling, wrap, and seal. Dust lightly. 5️⃣ Enjoy fresh or chilled (best within 3 days). --- 🍑 Sweet Peach Mochi Peach Jam • 500g peaches • 70g sugar • Juice of 1/2 lemon • 100ml water Jam Steps 1️⃣ Peel and dice peaches. Marinate with sugar + lemon. 2️⃣ Boil peach skins with water until pink. Remove skins, add marinated peaches, and cook until thick. Mochi Skin • 80g glutinous rice flour • 10g corn starch • 115g milk • 12g corn syrup (optional) • 15g sugar • 10g butter • Fruit powder (optional) Instructions 1️⃣ Mix all ingredients except butter; sift 1–2 times. 2️⃣ Cover, poke holes, and steam 15–20 minutes. 3️⃣ Add butter while hot and knead until absorbed. 4️⃣ Knead on a clean surface until stretchy. Add color if desired. 5️⃣ Divide into 8 pieces, roll thin, fill with whipped cream + peach jam, pinch closed, trim excess. --- 🟣 Taro Cream Mochi Taro Cream • 500g steamed mashed taro • 1/3 cup (80ml) heavy cream • 1/4 cup (50g) sugar • 2 tbsp (15g) milk powder • Pinch purple sweet potato powder • 1/2 cup (100ml) milk Mochi Skin • 3/4 cup (180ml) milk • 3/4 cup (100g) glutinous rice flour • 1/4 cup (50g) sugar • 1/4 cup (30g) corn starch • 2 tbsp (30g) butter Instructions 1️⃣ Blend taro cream ingredients until smooth. 2️⃣ Mix mochi skin ingredients (except butter), strain, and steam 20 minutes. 3️⃣ Add butter and knead/stretch until smooth. 4️⃣ Divide dough, dust with cooked flour, flatten, fill with taro cream, and seal. 5️⃣ Finish with a touch of purple sweet potato powder. #mochi #daifuku #ricecake #tteok #dessertideas
🍨 Mochi Ice Cream • 1/2 cup + 2 tbsp (100g) sweet rice flour • 1/4 cup (30g) corn starch • 1.5 tbsp (20g) sugar • 3/4 cup + 2 tbsp (190ml) milk • 1.5 tbsp (20g) butter • Ice cream of choice Steps 1️⃣ Mix flour, corn starch, and sugar. Add milk and whisk smooth. Cover, poke holes, and steam 25 minutes. 2️⃣ Add butter while hot and knead until smooth. Portion into 35g pieces. 3️⃣ Roll each piece thin, wrap around frozen mini ice‑cream scoops, trim, dust with cooked flour, and freeze 2 hours. --- 🍵 Matcha Mochi Cashew Cream • 1/2 cup (75g) raw cashews, soaked overnight • 1/2 cup (120ml) water Matcha Filling • 50g cacao butter • 45g powdered sugar • 1 tsp (2g) ceremonial matcha • 2 tbsp (30ml) cashew cream • 1/4 tsp vanilla Dough • 1/2 cup (75g) sweet rice flour • 2 tbsp (25g) sugar • 6 tbsp (90ml) almond milk • 1.5 tsp (7ml) neutral oil • 1/4 tsp matcha powder Instructions 1️⃣ Blend soaked cashews with water until smooth. 2️⃣ Mix cooled cacao butter with sugar, matcha, cashew cream, and vanilla. Chill 2 hours. 3️⃣ Combine dough ingredients and steam 20 minutes, stirring halfway. Cool 20 minutes, knead smooth, wrap, and chill 45 minutes. 4️⃣ Portion dough, flatten, add filling, wrap, and seal. Dust lightly. 5️⃣ Enjoy fresh or chilled (best within 3 days). --- 🍑 Sweet Peach Mochi Peach Jam • 500g peaches • 70g sugar • Juice of 1/2 lemon • 100ml water Jam Steps 1️⃣ Peel and dice peaches. Marinate with sugar + lemon. 2️⃣ Boil peach skins with water until pink. Remove skins, add marinated peaches, and cook until thick. Mochi Skin • 80g glutinous rice flour • 10g corn starch • 115g milk • 12g corn syrup (optional) • 15g sugar • 10g butter • Fruit powder (optional) Instructions 1️⃣ Mix all ingredients except butter; sift 1–2 times. 2️⃣ Cover, poke holes, and steam 15–20 minutes. 3️⃣ Add butter while hot and knead until absorbed. 4️⃣ Knead on a clean surface until stretchy. Add color if desired. 5️⃣ Divide into 8 pieces, roll thin, fill with whipped cream + peach jam, pinch closed, trim excess. --- 🟣 Taro Cream Mochi Taro Cream • 500g steamed mashed taro • 1/3 cup (80ml) heavy cream • 1/4 cup (50g) sugar • 2 tbsp (15g) milk powder • Pinch purple sweet potato powder • 1/2 cup (100ml) milk Mochi Skin • 3/4 cup (180ml) milk • 3/4 cup (100g) glutinous rice flour • 1/4 cup (50g) sugar • 1/4 cup (30g) corn starch • 2 tbsp (30g) butter Instructions 1️⃣ Blend taro cream ingredients until smooth. 2️⃣ Mix mochi skin ingredients (except butter), strain, and steam 20 minutes. 3️⃣ Add butter and knead/stretch until smooth. 4️⃣ Divide dough, dust with cooked flour, flatten, fill with taro cream, and seal. 5️⃣ Finish with a touch of purple sweet potato powder. #mochi #daifuku #ricecake #tteok #dessertideas
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