Japanese Raindrop Cake-Mizu Shingen Mochi-

Name: Japanese Raindrop Cake-Mizu Shingen Mochi-
Cuisine: American
Ingredients: 550 ml mineral water; 10 g agar powder; 65 g white sugar; brown sugar syrup (kuromitsu); soybean flour (kinako); edible gold leaf (kinpaku)

KA @kana_from_japan

Tokyo

It’s becoming very popular in Japan because of its unique appearance (really transparent!) and its smooth texture. It’s made of only mineral water, sugar and agar powder. If you add soybean flour (Kinako) and brown sugar syrup, it tastes more authentic Japanese sweets!

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Ingredients

550 mlmineral water
10 gagar powder
65 gwhite sugar
brown sugar syrup (kuromitsu)
soybean flour (kinako)
edible gold leaf (kinpaku)

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Steps

1

Mix agar powder with sugar.
2

Pour water in the pan and add (1). Mix well.
3

Heat the pan over a low heat and mix very well. Turn off the heat after you boil it for 1 min.
4

Pour (3) into a small bowl and remove the bubbles on the surface before it turns to jerry. Refrigerate until set.
5

Decorate with gold leaf, soybean flour and brown sugar syrup. Enjoy!