Mizu Shingen Mochi (Raindrop Cake) / 水信玄餅
Raindrop Cake, or Mizu Shingen Mochi, looks just like a single raindrop on a plate. This simple but refreshing water-based dessert is perfect for a hot summers day.
Ingredients
- 1.5 c water
- 1/4+1/8 tsp agar agar
- kinako
- kuromitsu
Instructions
- In a pot (that is not heated), add in the agar agar powder.
- Slowly add a little water and mix until combined. Then add a little more water and mix well. Repeat until agar agar is dissolved in all the water.
- Heat the pot over medium high heat and bring to a boil while stirring slowly continuously.
- Reduce the heat to low and simmer for 2 minutes, while continuing to stir.
- Remove from heat and pour into the sphere molds.
- Refrigerate for at least 2 hours minimum.
- Remove the solidified raindrops from the molds (cut in half if they are too big), plate, and serve with kinako and kuromitsu.
- Enjoy immediately as they melt very quickly (they start melting right away but will continue to disintegrate in about 30 minutes).
Notes
Recipe by Sylvia Wakana (http://sylviawakana.com)