Mizu Shingen Mochi

Mizu Shingen Mochi

Mizu Shingen Mochi also known as Japanese Water Cake or Raindrop Cake is a refreshing and delicate Japanese dessert. It is like a crystal clear water droplet. topped with kinako and black honey syrup.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Chill time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dessert

Cuisine Japanese

Equipment

• small/med ball/sphere molder

Ingredients

  

Ingredients

• 32 g agar-agar
• 20g sugar
• 800ml water
• 4-6 pcs fresh strawberries (any kinds of fruits cut to small pcs) optional
• 200 g kinako roasted Japanese soybean flour
• 100 g kuromitsu black honey dark brown sugar syrup

Instructions

 

Instructions

• Dissolve agar agar, water and sugar in a pot.
• Mix gently until melted and no more clumps.
• Boil and simmer for about 2-3 min
• Let it sit and cool a little or put the pot in a bowl of ice with water for about 15-30 seconds.
• Pour the mixture into the molder (optional: add strawberries)
• Refrigerate for 3-4 hours.
• Gently remove from the molder and transfer the mizu mochi on the saucer or takoyaki bamboo boat.
• Enjoy! Your refreshing mizu shingen mochi.

Notes

• Dos:
• Use a fine mesh strainer if you see clumps in your agar mix. It’ll save the texture.
• Make sure your kuromitsu is chilled for that satisfying temp contrast.
• Use high-quality agar-agar. Cheap stuff may affect texture and clarity.
• Slice your strawberries thin so they don't float or sink too dramatically.
• Gently unmold with wet hands or a silicone spatula to avoid cracks.

Don’ts:

• overboil the agar, too much heat will result to rubbery texture.
• Don’t skip refrigeration. it needs the full chill to reach that signature jiggle.
• Don’t use gelatin instead of agar-agar if you want it to hold at room temp (and keep it vegan!).
• Don’t pour hot mixture directly into plastic molds unless they’re heatproof.
• Don’t store with toppings already on kinako gets soggy and watery.

みず新神餅/日本の水餅/雨滴ケーキを作る方法

            

水信玄餅のレシピはとても簡単です。
材料
1. 32g寒天（またはパッケージの寸法と調理方向を参照）
2.砂糖20g
3.水
手順：
1.寒天、水、砂糖を鍋に溶かします。
2.溶けて塊がなくなるまで穏やかに混ぜます。
3.約2〜3分間煮沸します。
4.少し冷ましておくか、鍋に水を入れた氷のボウルに15〜30秒ほど置きます。
5.混合物を成形機に注ぎます（オプション：イチゴを追加します）
6. 3〜4時間冷蔵します。
7.型からゆっくりと取り出し、水餅を受け皿またはたこ焼き竹のボートに移します。
8.お楽しみください！爽やかな水しんげん餅。 
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Mizu Shingen mochi no reshipi wa totemo kantandesu.

Zairyō
1. 32 G kanten (matawa pakkēji no sunpō to chōri hōkō o sanshō)
2. Satō 20 g 3. Mizu tejun:
1. Kanten, mizu, satō o nabe ni tokashimasu.
2. Tokete katamari ga nakunaru made odayaka ni mazemasu.
3. Yaku 2 〜 3-funkan shafutsu shimasu.
4. Sukoshi samashite oku ka, nabe ni mizu o ireta kōri no bōru ni 15 〜 30-byō hodo okimasu. 5. Kongōmono o seikei-ki ni sosogimasu (opushon: Ichigo o tsuika shimasu)
6. 3 〜 4-Jikan reizō shimasu.
7.Gata kara yukkuri to toridashi, mizumochi o ukezara matawa takoyaki take no bōto ni utsushimasu.
8. O tanoshimi kudasai! Sawayakana mizu shin gen mochi.

Ika no komento o nokoshite kudasai. Kongo no kantan’na reshipi ni tsuite wa,`ī ne!’ To chan’neru tōroku shite kudasai.