The powder is available at Japanese grocery stores or pan-Asian supermarkets. It is a transparent jelly-like cake served with Kuromitsu (brown sugar syrup) and Kinako (soybean flour). the gelatinous clear dessert blob by Japans traditional mizu shingen mochi. And so is the syrup but it is easy to make at home. Wong came up with the current recipe, which combines natural spring. And you only need 1/2 tablespoon of kinako and kuromitsu for this extraordinary dessert that is about 80 calories. To achieve a transparent or translucent cake you should use mineral or soda water. Tap water has impurities that cloud the cake but it is still edible.

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. 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. In a small saucepan, pour in the agar, then gradually add the water, stirring to dissolve. Bring to a vigorous boil over medium heat, boiling for 2 minutes while stirring constantly. Chill in the refrigerator at least 1 hour, preferably overnight.

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. Japanese raindrop cake filled with cherry blossoms. Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring until the sugar is completely dissolved.

This unique low-calorie dessert, known as mizu shingen mochi, is made of just agar powder and water. I’ve been really inspired by sakura season. 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). 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. Store leftover syrup in a jar and refrigerate.

Shingen mochi recipe