Instant Konjac Rice with Singapore Curry paste

Singapore Curry Paste Instant Konjac Rice is made primarily from dry konjac rice, rice flour, or tapioca starch and water.


The ingredients consist of sesame teriyaki sauce and seaweed flakes.

The sauce contains soy products.

Instant Konjac Rice (Rice flour& Tapioca starch) Ingredients

Instant konjac rice with Singapore curry sauce (Rice flour):

Konjac flour, Rice flour, Water.

Instant konjac rice with Singapore curry sauce (Tapioca starch):

Konjac flour, Tapioca starch, Water.

Sauce: Water, Coconut Milk (Coconut Kernel), White Sugar, Coconut Powder (Coconut Milk Powder), Onion, Yellow Curry Paste (Lemongrass, Garlic, Spring Onion, Edible Salt, Galangal, Dried Red Chili, Coriander, Lime, Dried Tangerine Peel, Cinnamon, Nutmeg, Green Cardamom), Vegetable Oil, Edible Salt, Lemon Extract, Garlic, Curry Powder (Turmeric, Chili, Coriander Seed, Black Pepper, Cumin, Garlic, Celery Seed, Orange Peel, Clove, Cinnamon, Licorice, Nutmeg, Chinese Angelica Leaf), Acidity Regulators (Citric Acid, Glucono-Delta-Lactone), Spices, Thickener (Xanthan Gum)

Seaweed Flakes: Dried laver, Corn oil, Sesame seeds, Sugar, Edible salt.

Allergen information:
Sauce: Contains soy products.

Seaweed Flakes: Contains sesame products.


Net weight:
Instant Dry Konnyaku Rice: 25-40g/Sachet

Sauce: 20g/Sachet

Seaweed Flakes: 2g/Sachet


Shelf life: 12 months


Storage: Stored in a cool & dry place. Kept away from strong light and heat.

Instant konjac rice with Singapore curry sauce (Rice flour)
Instant konjac rice with Singapore curry sauce (Rice flour)
Instant konjac rice with Singapore curry sauce (Tapioca starch)
Instant konjac rice with Singapore curry sauce (Tapioca starch)

Nutrition Facts for Instant Dry Konjac Rice (Rice flour):

Nutrition FactsPer Serving(40g)
Total Fat0g
Total Carbohydrate16.68g
Dietary Fiber0.252g

Nutrition Facts for Instant Dry Konjac Rice (Tapioca starch):

Nutrition FactsPer Serving(25g)
Total Fat0g
Total Carbohydrate6.98g
Dietary Fiber0.62g

Nutrition facts for Sauce:

Nutrition FactsPer Serving(20g)
Total Fat2.42g
Total Carbohydrate4.68g

Nutrition facts for Seaweed Flakes:

Nutrition FactsPer Serving(2g)
Total Fat0.692g
Total Carbohydrate0.77g

What is Singapore curry paste?

Singapore Curry Paste

Curry originated in India and is a versatile ingredient used to eliminate gaminess.


The term “curry” comes from the Tamil language and means “a mixture of many spices cooked together.” In Tamil, “kali” means “sauce,” so it is also referred to as “curry sauce.”


The curry sauce is a paste-like mixture made by blending spices, herbs, and vegetables.


Singapore curry sauce is a commonly used seasoning in traditional Singaporean cuisine, known for its mild and fragrant flavor.

How to make Singapore curry paste?

Instant Konjac Rice Sesame Teriyaki Sauce

Prepare vegetable and fruit juice by combining 60g of tomatoes, 20g of apples, 50g of onions, and 2 cloves of garlic in a blender. Add 100ml of milk.

In a pot, melt 10g of butter and add 10g of curry powder. Stir-fry until the butter and curry powder are fully mixed, then add the prepared vegetable and fruit juice.

Simmer for approximately 30 minutes, adding another 100ml of milk and two tablespoons of sugar during this time. Stir-fry for an additional 10 minutes.

Once the sauce thickens, remove from heat and let it cool for 20 minutes.

Cooking instruction:

1. Open the lid. Remove the rice and sauce from the cup, and empty the content of rice and sauce into the cup.
2. Add 125ml water and microwave for 8 mins.
3. Add seaweed flakes and stir well.
4. Enjoy!

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