Wholesome berrylicious goodies can be found jam-packed in a bottle of Ribena Blackcurrant goodness for the whole family! Over the years, you've probably have heard, seen or even tasted Ribena yourself, however, did you know that there's more to it than just a thirst quenching beverage?


For 63 years it was introduced to Malaysians, that is like double my age! I wasn't even born yet! So many years and Ribena is like the best blackcurrant juice that many, fell head over heels with, (I know I did!). But most parents, including mine are sometimes against it because they say it's too sweet (because I love to have mine thick and sweet!). But I mean, come on, who can resist such yummy flavours?


Today I was introduced to another whole new level of Ribena at the Ribena Berrylicious Workshop in Handcrafted Creative Bites Studio at Setia City Mall. Together with guest host of the day, Dr. Jezamine Lim who led the event; We had the opportunity to experience first-hand, on how to take your Ribena Blackcurrant drink up a notch, with a few recipes that is just too cool not to share with you all today!


We started off with making the cheese tart, the whole workshop was guided by the studio's very own food director herself, Wong May Chew, who also created the recipes demonstrated. I've always love baking in a slow paced environment and in a comfy zone in my own kitchen, also because I am used to my own baking tools and took time to know the ingredients. But today I was a little clumsy and off-beat. Also because it is my first time making a cheese tart.

The cheese tart steps is quite simple actually once you get the hang of it. Mix the gelatin with water and set aside, heat up the milk, add blue pea flowers and mix till it has turned slightly bluish. And... we just follow the recipe. Basically the base of the cheese tart are the Ribena jellies.


Once placed in the fridge to set. We proceeded to make a salad dressing with Ribena juice!


Then it was the Vietnamese roll with Ribena jellies. This is quite unique. With the right portion of ingredients, it can create a unique flavour of mint from the mint leaves, blandness from the bee hoon and blackcurrant sweetness from the Ribena jelly. You don't even need sauce anymore. That's how unique it can be.

After that we got to enjoy the food readily prepared using the Ribena Blackcurrant syrup or gummy sweets.


There was also a mini competition for the Most Creative Cheese Tart decorations. I made a heart shape out of whatever ingredients I managed to grab. And the winning prize was the Ribena mini fridge!


Congrats to Lily Shah (The Buxom Babe/Parenthood Magazine) who won the competition!

It was a fun time spent and the recipes will be really useful for me as I can make it for my kids using Ribena.