Hello, I’m Laura. Today, I’m gonna show you how to prepare japanese raindrop cake-mizu shingen mochi- recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Japanese Raindrop Cake-Mizu Shingen Mochi- is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook 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
- Get 10 g agar powder
- Prepare 65 g white sugar
- Take brown sugar syrup (kuromitsu)
- Take soybean flour (kinako)
- Take 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!
So that’s going to wrap it up for this exceptional dish japanese raindrop cake-mizu shingen mochi- recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
