Mizu mochi recipe9/18/2023 ![]() ![]() Store leftover syrup in a jar and refrigerate. Recipe type: Dessert Cuisine: Japanese Serves: 4 cups Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Print Mizu Yokan is a delicious Japanese dessert packed the protein and flavors of red beans. Source: Kinseiken website Well, this special cake is actually made of water from a renowned water source in the Southern Japanese Alps, and they’ve solidified the water just enough to give it a shape, which is why it’s called the water shingen mochi (mizu shingen mochi). ![]() I’ve been really inspired by sakura season. This unique low-calorie dessert, known as mizu shingen mochi, is made of just agar powder and water. Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring until the sugar is completely dissolved. Japanese raindrop cake filled with cherry blossoms. To unmould, loosen the edges with a thin flat blade, then turn the mould upside down over a plate and press the bottom to release. Chill in the refrigerator at least 1 hour, preferably overnight. Bring to a vigorous boil over medium heat, boiling for 2 minutes while stirring constantly. In a small saucepan, pour in the agar, then gradually add the water, stirring to dissolve. You can use spherical ice cube moulds made out of silicone but I found half-cup silicone moulds for poaching eggs that work just fine.Ģ50ml soda water or unflavored mineral waterġ tablespoon kinako or soybean powder, dividedġ tablespoon kuromitsu or black sugar syrup, divided (recipe follows) It glistens meltingly on the plate and invites a taste.Ī word about the moulds. One caveat is that although the raindrop cake can be made ahead, as soon as it is unmolded at room temperature, it has to be eaten within 15 minutes because it starts to melt. Tap water has impurities that cloud the cake but it is still edible. To achieve a transparent or translucent cake you should use mineral or soda water. And you only need 1/2 tablespoon of kinako and kuromitsu for this extraordinary dessert that is about 80 calories. Wong came up with the current recipe, which combines natural spring. And so is the syrup but it is easy to make at home. the gelatinous clear dessert blob by Japans traditional mizu shingen mochi. It is a transparent jelly-like cake served with Kuromitsu (brown sugar syrup) and Kinako (soybean flour). The powder is available at Japanese grocery stores or pan-Asian supermarkets. Make Your Life Easier ) Tuesday, Mizu Shingen Mochi (Japanese Raindrop Cake) - Video Recipe Japanese Raindrop Cake looks like a big drop of water. ![]() Called “mizu shingen mochi” in Japanese, agar agar powder is added to water to make a “cake” that is quite tasteless, so it is served with condiments: a nutty soybean powder (kinako) and sweet black sugar syrup (kuromitsu). ![]()
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