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.
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.
- 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.