Buko Pandan Crinkles
Indulge in the delightful world of Buko Pandan Coconut Crinkles. These delectable treats combine the tropical essence of coconut with the rich flavor of pandan leaves. Each bite is a perfect blend of sweet and fragrant, making it an irresistible dessert. Try them today for a taste of paradise!
thai-tea-mochi-crinkle-cookies
These Thai Tea Mochi Crinkle Cookies fuse chewy mochi with fragrant Thai tea. The vibrant orange hue and crackled top give way to a soft, gooey center. Expect a sweet, spiced black tea flavor, with a delightful chew from the rice flour. These cookies are a unique twist on classic crinkles, offering an exotic, textural experience. Perfect for tea lovers and adventurous bakers! #ThaiTeaCookies #MochiCookies #CrinkleCookies #AsianDesserts #BakingFun
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Thai Tea Mochi Crinkle Cookies
Thai Tea Mochi Crinkle Cookies Chewy, crinkle-topped cookies infused with Thai tea flavors and a soft mochi center. Ingredients: 1 cup all-purpose flour ½ cup Thai tea concentrate ½ cup sugar ½ cup sweet rice flour Chewy, fragrant, and unique—these cookies are a fusion of Thai tea and mochi goodness!
Paleo Purple Sweet Potato Mooncakes (Vegan & Gluten-Free) - All Purpose Veggies
Made with purple sweet potatoes, also called the Japanese Purple Sweet Potato or Okinawan Sweet Potato, these mooncakes aren't just pretty on the eyes – they're delicious, too! Chewy and fudgy on the outside and creamy and sweet on the inside, these mooncakes are naturally vegan, gluten-free, and can even be paleo if you use the sweet potato filling to replace the lotus paste. #mooncake #midautumnfestival #mooncakefestival #homemade #ube
could transform leftover rice into a decadent chocolate mousse💁🏻♂️?
But after having tried it🙌🏻, I can confidently say that you cannot taste rice at all and the result is incredibly chocolatey, creamy and just soo good ❤️ Ingredients 🤌🏻1+1/2 cup (260g) dark chocolate, melted 🤌🏻1 cup boiled rice 🤌🏻1/2 hot water 🤌🏻Cocoa powder, for dusting Process 1. Begin by melting dark chocolate in the microwave, heating it in 30-second intervals until it is completely melted. 2. In a blender, combine cooked rice, boiled water, and the melted dark chocolate. Blend until you achieve a smooth, velvety mousse like texture. 3. Pour the mixture into a bowl and refrigerate it for 2 hours until it sets. 4. Once the pudding is set, dust the top with cocoa powder and enjoy! 🎥@shivesh17
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