Hello, I’m Elise. Today, we’re going to prepare japanese raindrop cake-mizu shingen mochi- recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Japanese Raindrop Cake-Mizu Shingen Mochi- Recipe
Japanese Raindrop Cake-Mizu Shingen Mochi- is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Japanese Raindrop Cake-Mizu Shingen Mochi- is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have japanese raindrop cake-mizu shingen mochi- using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Raindrop Cake-Mizu Shingen Mochi-:
- Get 550 ml mineral water
- Make ready 10 g agar powder
- Take 65 g white sugar
- Make ready brown sugar syrup (kuromitsu)
- Prepare soybean flour (kinako)
- Prepare edible gold leaf (kinpaku)
Instructions to make Japanese Raindrop Cake-Mizu Shingen Mochi-:
- Mix agar powder with sugar.
- Pour water in the pan and add (1). Mix well.
- Heat the pan over a low heat and mix very well. Turn off the heat after you boil it for 1 min.
- Pour (3) into a small bowl and remove the bubbles on the surface before it turns to jerry. Refrigerate until set.
- Decorate with gold leaf, soybean flour and brown sugar syrup. Enjoy!
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