Di­rec­tions:

Young Parents (Singapore) - - RIBENA SPECIAL -

Wash and rinse blue­ber­ries. Pat dry and set aside. Pre­pare jelly moulds. Ar­range equal por­tions of blue­ber­ries in the moulds. Set aside in the re­frig­er­a­tor. Mix sugar and kon­nyaku pow­der in a small bowl. Pour hot wa­ter and Ribena into a saucepan and place over stove. Slowly add kon­nyaku sugar mix­ture and stir to dis­solve.

Al­low con­tents to boil for 5 min­utes. Re­move from heat and stir un­til the bub­bles dis­ap­pear.

Fill chilled moulds with kon­nyaku mix­ture. Let them cool down to room tem­per­a­ture be­fore stor­ing them in the re­frig­er­a­tor. Serve chilled.

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