Mizu Shingen Mochi is a jelly-like dessert that's light, beautiful and delicious. Also know as Raindrop Cake, it's meant to resemble a giant raindrop.
- 1g agar (⅕ of a block)
- 250ml mineral or filtered water
- 2 tsp granulated sugar (optional)
- ~2 tbsp kuromitsu (see recipe)
- ~2 tbsp kinako (roasted soybean powder)
- After weighing the agar, rip the bar into small pieces and place into a small saucepan with the mineral water. Let the agar soak in the water for at least one hour.
- After soaking, add the sugar (if using) and heat the saucepan on medium high, whisking as it comes to a boil.
- Keep mixture at a low boil while you whisk aggressively to ensure all of the agar and sugar dissolves into the water.
- Once the agar and sugar appear to be dissolved, turn off the water and continue to whisk for another minute.
- Strain through a fine mesh sieve into two rice bowls.
- Let rice bowls sit and cool on your counter until you can hold the bottoms. Cover, and transfer to the refrigerator for about 1-2 hours, or until you are prepared to eat the cake.
- Place your desired serving plate upside-down and on top of a rice bowl, and gently flip the plate and bowl over together. The raindrop cake should easily release from the bowl.
- Top with kuromitsu syrup and kinako powder. Consume immediately.
Recipe available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.