![]() ![]() Keep the strawberries in the freezer of 30 minutes. Optionally, cut the strawberries into flower shape using a mini cookie cutter. ![]() Cut some pineapple or any other fruits you like into small cubes. Soak 6 dried edible cherry blossoms in cold water. Then stir in the remaining sugar in 2 batches. Raindrop cakes are usually served on bamboo plates with a drizzle of black sugar syrup and a dusting of roasted soybean powder, but go ahead and use your favorite flavorings. Heat the steamed mochi dough in the pot over medium heat and stir in 1/3 of the sugar. In Japan, it is called mizu shingen mochi, which means water cake, and is made with mineral water from mountain springs. Get out 2 cups (400 g) of sugar and set it next to the stove. Mizu-shingen Mochi is a clear Japanese Dessert that appears like a drop of water. 3 tbsp roasted soybean powder (Or you can grind 5 Biscoff biscuits into powder to substitute the soybean powder)ġ. Cook the dough over medium heat while you stir in the sugar.8 small pineapple chucks (Or any other fruits you like).1 tsp agar agar powder(or 20g Chinese jelly powder, which is also vegan and can make your raindrop cakes much more transparent than regular agar agar powder ones.).1 Flip top water bottle (I used a ice mountain natural spring water bottle) If you love the Japanese raindrop water cake that’s been taking the world by storm, you’ll love this new Kit Kat variety.I didn’t have roasted soybean powder at home, so I grinded some Biscoff biscuit into powder as a substitution of roasted soybean powder. ![]() (Some recipes add sugar to the mix.) The agar is placed in a saucepan and stirred, with water added slowly to avoid lumping, and then brought to a boil. Transfer the syrup to a container, set aside to cool down. Called mizu shingen mochi in Japanese, the raindrop cake originated in Yamanashi prefecture, near Mount Fuji and about 145 km.Stir until the sugar is dissolved, keep it boiling for about 1 minute until it’s sticky and thicken.Add ¼ cup of brown sugar and ¼ cup of water to a saucepan, heat over medium heat.This is how you make brown sugar syrup at home: Traditionally, raindrop cakes are served with brown sugar syrup and roasted soybean powder. So the ratio will be 1oz of gelation powder to 4 cups of water. Then bring 3 cups of water to a boil, then add the water-gelatin mixture to the boiling water, stir to mix well. Add some water to the mixture and stir it up. To make raindrop cake with gelatin powder, you will need to dissolve 1oz (4 envelopes) of gelat i n powder with 1 cup of cold water. How To Prepare Mizu Shingen Mochi Rain Drop Cake Recipe Take 15 grams of sugar and 15 grams of Agar into a bowl. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |