Ribena Milk Konnyaku
Servings Prep Time
1serving 90minutes
Cook Time
5minutes
Servings Prep Time
1serving 90minutes
Cook Time
5minutes
Ingredients
Ribena konnyaku layer
  • 50ml ribena cordial 
  • 150ml water
  • 2tsp konnyaku powderor follow the reccomended amount to water on the packaging
Ribena milk konnyaku layer
  • 50ml ribena cordial 
  • 150ml fresh milk
  • 1tsp konnyaku powderor follow the reccomended amount to water on the packaging
Topping
  • Whipped cream
  • 1 blackcurrant
  • 1 Ribena Pastille
  • mint leaves
Instructions
Step 1: Prepare the Ribena konnyaku layer
  1. In a deep dish, pour in grains. Place the cup into the rice grain and slant the glass to your desired position.
  2. In a small saucepan, pour in the Ribena Cordial and water. Heat it up till it simmers. Add in Konnyaku powder and stir till the powder is fully dissolved. Turn off the flame.
  3. Pour into the slanted cup till the desired height.
  4. Let it cool down, transfer to the chiller and let it set for 1 hour.
Step 2: Prepare the Ribena milk konnyaku layer
  1. Take the glass out from the chiller. Proceed with this step only if the first layer has firmed up.
  2. In a small saucepan, pour in the Ribena Cordial and milk. Heat it up slightly. Add in Konnyaku powder and stir till the powder is fully dissolved. Turn off the flame.
  3. While the glass is still in its slanted position, gently pour the liquid into the cup and gradually straighten the glass to an upright position.
  4. Let it cool down, transfer to the chiller, and let it set for 30 mins.
Step 3: Assemble and serve
  1. Squeeze whipped cream on top
  2. Top it up with blackcurrant, Ribena Pastille, and mint leaves, then serve.