Maintaining a medium heat level, allow the mixture to boil (without a lid) for one minute, then turn off the heat. Turn your stovetop to medium heat and bring the agar water mixture to a boil. Have you tried Mizu Shingen Mochi (Water Cake) Ingredients - Water - Granulated Sugar - Agar - Brown Sugar Syrup (kokumitsu) - Soybean Flour (kinako). This allows for the same texture but the raindrop is just slightly cloudy. In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water. ![]() ![]() Then slowly add 260 ml/ 1 1/3 cup of mineral water. I, however, couldn’t find (affordable, haha) cool agar in the US, so I used regular agar agar. Step 1: Ingredients 560 ml (1 1/3 cup) Mineral Water 1/4th tsp sugar 1/4th tsp agar agar 1 tbsp kinako (roasted soy bean flour) 1 tbsp black sugar syrup (substitute with honey or sugar cane Jaggery syrup) Step 2: Instructions Put 1/4 tsp sugar and 1/4 tsp agar agar in the sauce pan. It is the most common filling used in many Japanese sweets. Typically in Japan, you can get what is called “cool agar” which actually would make raindrop cake completely clear. Sometimes known as An (), Anko (, ) is a Japanese sweet red bean paste made from azuki beans. It’s only available on weekends from June to September at the shop, but now you can make it at home! Notes about agar They wanted to showcase the area’s high quality water and thus, this dessert was born. Mizu Shingen Mochi originated from the traditional Japanese sweets shop, Kinseiken Daigahara in Yamanashi prefecture. Mizu means water and Shingen Mochi is a type of mochi, or traditional Japanese confectionary that was created during the Sengoku era as an emergency food. Mix water and agar powder very well in a pot. While the west may call it Raindrop Cake, it’s traditional name is Mizu Shingen Mochi. Mizu Shingen Mochi (Japanese Raindrop Cake) Difficulty: Very Easy Time: 10min + cooling time Number of servings: N/A Ingredients: water of your choice Cool Agar or Pearl Agar Kuromitsu (brown sugar syrup) Kinako (soybean flour) Directions: 1. Paired with the nutty flavor of kinako and sweetness of the kuromitsu, this dessert is refreshing and tasty – perfect for summer! The origins of Raindrop Cake The “jelly” is made with water and agar agar (which is like gelatin but made from seaweed), which allows the refreshing qualities and flavor of water to show through. ![]() It is a round jelly-like dessert that is served with kinako, roasted soybean powder, and kuromitsu, which is black sugar syrup. What is Mizu Shingen Mochi (Raindrop Cake)?ĭespite it’s names, it is neither a mochi or a cake. Early summer is typically tsuyu, or rainy season, in Japan, so I thought this is a perfect nod to the season. I still can’t get over how *cute* this dessert is! Japanese desserts always tug at my heartstrings since many reflect the seasons and this Raindrop Cake is no different. Cute □❤️ #raindropcake #mizushingenmochi #raindrop #japanesefood #cookingtiktok #fyp ♬ Aesthetic – Tollan Kim
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