@popularsong122: Original CÁNH HOA HÉO TÀN (mmsub)#music #song #viral #lysics #feelings #fyp #mmsub #crdtoowner #contentcreatorinsights

Popular song
Popular song
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Region: MM
Wednesday 22 October 2025 04:00:01 GMT
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krystal_k0203
SELENOPHILE 🌙 ♓ :
အပြည့်အစုံလိုချင်တယ် YouTube မှာရှာမရလို့။
2025-10-24 04:44:11
4
jenny_77775
🍇 𝙹𝚎𝚗𝚗𝚢 ᥫ᭡ :
ဗီယက်နမ်သီချငိးတွေက dj လုပ်လိုက်ရင် ဘယ်လိုကောင်းလို့ကောင်းမှန်းမသိဘူး ငါကတော်တ်ောကြိုက်တယ်😁
2025-10-22 15:04:22
33
xuanmiiu
𝑻𝒉𝒂𝒏𝒉 𝑿𝒖𝒂̂𝒏 🇻🇳🌷 :
Mấy bạn Myanmar khoái bài này 😂😂
2025-10-24 21:40:37
0
boys77789
ວົງ ບ່າວລື້ ອຸດົມໄຊ :
i like vietnam music from laos 🥰
2025-10-22 15:20:50
13
horng0318
LY HORNG :
Name song please
2025-10-24 02:33:26
2
3010sco
Thee Wint🤍🐵 :
ဒီက ကနေတာလေ🥺
2025-10-23 05:06:00
3
userkhin118
Nge🦙babymom🩵 :
ငိုပြီ🙂
2025-10-24 19:29:39
0
glossygray1
Francisco Thwin :
အဲ့သီချင်းကို nana နဲ့ တွဲမှတ်တယ်
2025-10-22 08:15:41
16
pihnin997
Pi hnin❄️ :
ဒီသီချင်းရဲ့အဓိပ္ပာယ်ကိုငါသိပြီးနောက်မှdjနဲ့မကချင်တော့ဘူးဟယ်☹
2025-10-22 09:01:10
15
noung.jein0
🦋J.M.K🤍ၸဵင်မွၼ်းၶမ်း🧸💫 :
ကရမလား ငိုရမလား😞
2025-10-23 06:47:09
3
cherry.phyo24
🍒 Cherry :
song name 🙃
2025-10-22 11:39:53
2
butterflyyura
yī míng :
So this is sad song ??? I'm chilling this all day when I hear this song with remix thinking this is cool song 🤣
2025-10-24 11:13:37
0
nan.mo.shen.nwgin
☘️☘️Nann Mo Shan Ngwin☘️☘️ :
အသဲကွဲရင်တောင်မြူးမြူးလေးနဲ့ဘဲငိုချင်တယ်😭😭😭😭😭😭💔💔💔💔
2025-10-22 12:57:17
3
aungmyintmo1264
Owner&Cu Thrift fashion shop :
ဒါကြီးမကြိုက်ဘူး remixဘဲကြိုက်တာ🥴
2025-10-23 05:54:02
4
ha9999980
Mộc Anh🪸 :
CANH HOA HEO TAN REMIX
2025-10-24 08:07:04
1
hein.latt39
Hein Latt :
good
2025-10-22 12:29:11
1
pakaungmor
Mor 🌼❤️‍🩹 :
ဒီသီချင်းနဲ့ ပြန်ခံစားရမယ်လို့မထင်ထားဘူး
2025-10-23 05:13:06
2
y15zr_qb
Vời tuyệt :
Cánh hoa héo tàn zenky remix đi
2025-10-24 06:58:25
1
hnineinway79
🍀🐝Nway🐝🍀 :
အဲ့လောက်ကြီးကျ မပျော်တော့ဘူး🥺
2025-10-22 14:43:57
1
dodat6947
Dat Do :
giống như một vở kịch buồn em diễn trọn cả 2 vai🗿
2025-10-23 15:07:52
1
nanphyusin2003
🍑 🐷 𝒫𝒽𝓎𝓊 𝒮𝒾𝓃 🐷 🍑 :
ဒါကြီးငိုရလို့ remix ြ ပန်ဖွင့်ပေး😭
2025-10-23 17:02:10
1
chue.eal.li.maung
Chue Eal Li Maung :
ကြိုက်တယ် သီချင်းလေး🥰🥰
2025-10-24 04:22:24
0
bon_bon2001
b :
các bạn biết bl sét đánh không nhả không ?
2025-10-23 21:32:04
1
rud.pugosa
Rud Pugosa :
🥰🥰🥰
2025-10-23 18:12:18
1
seng10082
Seng :
😂
2025-10-23 11:58:14
1
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Other Videos

BISCOFF CHEESECAKE BITES #food #Recipe #cheesecake #bites #biscoff #raspberry #dessert #fy #fyp #Ramadan #ramadan2025 #iftar #foryoupage SPRINGFORM PAN 23 X 23 CM COOKIE DOUGH 200 g Biscoff cookies 95 g unsalted butter RASPBERRY SYRUP 250 g raspberries 90 g granulated sugar CHEESECAKE BATTER 600 g cream cheese 200 g crème fraiche 100 g granulated sugar 8 g vanilla sugar (1 sachet) 40 g cornstarch 3 medium eggs EXTRA 50 g Biscoff cookies COATING 500 g white chocolate GARNISH white chocolate dried raspberry Finely grind the Biscoff cookies in a food processor. Melt the butter in a saucepan over low heat. Mix the melted butter with the crushed cookies to form a cookie dough. Press the cookie dough firmly into a springform pan lined with parchment paper using the back of a spoon. Refrigerate briefly. Add the raspberries and granulated sugar to a frying pan over medium heat. Let the mixture simmer for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into it. Press firmly with a spatula or spoon to extract the juice, leaving the seeds behind. Transfer the strained raspberry juice to a piping bag and set aside. Beat the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until smooth. Sift in the cornstarch and mix for another minute. Put the mixer aside and use a spatula. Add the eggs one at a time, folding them gently into the batter. Pour half of the cheesecake batter over the cookie crust and smooth it out. Scatter the halved Biscoff cookies over the batter and drizzle thin lines of raspberry syrup on top. Pour the remaining cheesecake batter over it and smooth it out again. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracks. Let the cheesecake cool completely. Then, place it in the freezer for 4-5 hours, or until firm. Cut the cheesecake into small, equal squares. Melt the white chocolate using a double boiler. Dip each cheesecake bite into the melted chocolate and place them on a sheet of parchment paper. Drizzle with white chocolate and sprinkle dried raspberries on top.
BISCOFF CHEESECAKE BITES #food #Recipe #cheesecake #bites #biscoff #raspberry #dessert #fy #fyp #Ramadan #ramadan2025 #iftar #foryoupage SPRINGFORM PAN 23 X 23 CM COOKIE DOUGH 200 g Biscoff cookies 95 g unsalted butter RASPBERRY SYRUP 250 g raspberries 90 g granulated sugar CHEESECAKE BATTER 600 g cream cheese 200 g crème fraiche 100 g granulated sugar 8 g vanilla sugar (1 sachet) 40 g cornstarch 3 medium eggs EXTRA 50 g Biscoff cookies COATING 500 g white chocolate GARNISH white chocolate dried raspberry Finely grind the Biscoff cookies in a food processor. Melt the butter in a saucepan over low heat. Mix the melted butter with the crushed cookies to form a cookie dough. Press the cookie dough firmly into a springform pan lined with parchment paper using the back of a spoon. Refrigerate briefly. Add the raspberries and granulated sugar to a frying pan over medium heat. Let the mixture simmer for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into it. Press firmly with a spatula or spoon to extract the juice, leaving the seeds behind. Transfer the strained raspberry juice to a piping bag and set aside. Beat the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until smooth. Sift in the cornstarch and mix for another minute. Put the mixer aside and use a spatula. Add the eggs one at a time, folding them gently into the batter. Pour half of the cheesecake batter over the cookie crust and smooth it out. Scatter the halved Biscoff cookies over the batter and drizzle thin lines of raspberry syrup on top. Pour the remaining cheesecake batter over it and smooth it out again. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracks. Let the cheesecake cool completely. Then, place it in the freezer for 4-5 hours, or until firm. Cut the cheesecake into small, equal squares. Melt the white chocolate using a double boiler. Dip each cheesecake bite into the melted chocolate and place them on a sheet of parchment paper. Drizzle with white chocolate and sprinkle dried raspberries on top.

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