Hello, I am Jane. Today, I’m gonna show you how to make japanese raindrop cake-mizu shingen mochi- recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. 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 meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Japanese Raindrop Cake-Mizu Shingen Mochi- is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese raindrop cake-mizu shingen mochi- using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Raindrop Cake-Mizu Shingen Mochi-:
- Prepare 550 ml mineral water
- Get 10 g agar powder
- Prepare 65 g white sugar
- Get brown sugar syrup (kuromitsu)
- Get soybean flour (kinako)
- Make ready 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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