![]() ![]() Darkly sweet syrup, nutty soy powder and melt in you mouth cool jelly makes a great combination. Should have been: the real mizu shingen mochi This looks like a large drop of water but it's actually a cake It's called Mizu Shingen Mochi and it's so delicate it needs to be consumed. teaspoon toasted soy flour (kinako) 4 tbsp. sugar 2 -4 tbsp Kuromitsu / honey / jaggery syrup 2 tbsp. 250 ml spring water 1 g of agar-agar 4 tbsp. Right… not so much water droplet, more like a golf ball. INGREDIENTS 1 1/3 c spring/mineral water 1/4 tsp. If you can’t be bothered, just use maple syrup.Īn hour later, the time of reckoning has come. It might seem rather watery but will get thicker when it cools. Combine and melt 70g palm sugar, 40g demerara, and 1/2 cup of water together. For the dark toffee, a slightly bitter caramel, I used palm sugar as the main flavour. Shingen mochi, like abekawa mochi, is a rice cake (mochi) covered with kinako (roasted soybean flour) and brown sugar syrup. 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. I couldn’t get kuromitsu at Japan Center London, so had to prep my own. 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. Plop them into the fridge to set and cool. As you might have noticed, my little iceball mould is nowhere near big enough to hold 5cups of liquid, so I had to scramble around for some other containers/tumblers. Agar agar needs to reach a rolling boil for a few minutes to be able to set when cool. So in a pot, I added 5 cups of water (as apposed to my usual 3), a packet of agar (7g), some rock sugar to taste, and a little dash of vanilla.īring it to a boil. The best advice I found was in a blog where they suggested using around 70%ish more water on top of the usual amount you normally would. Since agar agar is so varied, I couldn’t really find any recipes that sounded logical to the specific brand that I have. Consume within 30 minutes, or it turns into a sweet puddle. It looks amazing.Īnyway, I went and bought myself an ice ball mould and a little funnel, and set about doing my first try. Mizu Shingen Mochi looks like a drop of water, but it's actually a delicate cake. Touted as the 'Raindrop Cake,' the confection is basically glorified Jell-O. Mizu shingen mochi, otherwise known as unicorn tears, or water mochi is basically very lightly set agar agar (kanten, in japanese) into a ball, and served with powdered soy powder and kuromitsu (a dark toffee-esque syrup). Though it looks more like a paperweight or a shiny marble than a sweet treat, a new Japanese dessert is going viral. So, I’ve been doing a fair bit of trial on agar agar these few weeks, and finally decided that I should give this odd but very cool looking japanese dessert a go. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |