Mizu shingen mochi (Yamanashi raindrop cake)

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Mizu shingen mochi (Yamanashi raindrop cake)

Name: Mizu shingen mochi (Yamanashi raindrop cake)
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Cuisine: Japanese
Ingredients: 400 ml soft mineral or filtered water; 2 g agar powder; 10 g sugar; 60 g Okinawan black sugar or dark muscovado sugar; 50 ml water; 4 tbsp kinako (roasted soy flour)

Crystal-clear agar water cake with roasted soy flour and black-sugar syrup

Features:

Vegetarian

Dairy free Low calorie

Cuisine:

Japanese

Mizu shingen mochi comes from Hokuto in Yamanashi, at the foot of the Southern Alps, where a sweet shop first set the local spring water into a trembling, glass-clear dome. It is a summer sweet, eaten in the heat of July and August, and it has to be eaten within half an hour of being made, before it starts to weep. There is almost no flavour of its own: the point is the cool, melting texture, with nutty kinako and dark kuromitsu syrup poured over at the table. Despite the name it is not a rice mochi at all, and it is naturally egg-free. Agar, a seaweed setting agent, holds the water in shape; using just enough to set it makes it melt on the tongue. Serve with green tea. Chef's tip: boil the agar hard for a full 2 minutes; just warming it is the common mistake, and the domes stay liquid in the mould.

Total time: 80 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

For the water cakes

1 ¾ cups soft mineral or filtered water
⅛ oz agar powderabout 1 level tsp
⅓ oz sugar

For the black-sugar syrup

2 ⅛ oz Okinawan black sugar or dark muscovado sugar
3 ½ tbsp water

To serve

4 tbsp kinako (roasted soy flour)

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Method

0/6 done

Step 1: Simmer 2 ⅛ oz Okinawan black sugar or dark muscovado sugar with 3 ½ tbsp water in a small pan over a medium heat for 4–5 minutes, until dissolved and slightly syrupy. Cool; it thickens as it cools.
5 min
Step 2: Whisk ⅛ oz agar powder and ⅓ oz sugar into the cold 1 ¾ cups soft mineral or filtered water in a small pan until there are no lumps.
Step 3: Bring to the boil over a medium-high heat, stirring, then keep it at a rolling boil for 2 full minutes so the agar dissolves completely.
4 min
Step 4: Take off the heat and cool for 3–4 minutes, skimming off any foam so the cakes stay clear.
4 min
Step 5: Pour into 4 half-sphere moulds (or small round bowls), cover and chill for 1 hour, until set but still with a soft wobble when shaken.
60 min
Step 6: Ease each cake out onto a plate by running a wet finger around the edge. Dust with 4 tbsp kinako (roasted soy flour), pour over the syrup and eat within 30 minutes.

Nutrition per serving

Calories: 80 kcal
Protein: 2 g
Carbs: 18 g
Fat: 1 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does mizu shingen mochi (Yamanashi raindrop cake) take?: About 80 minutes in total: 70 minutes to prepare and 10 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of sugar?: Caster sugar, same amount.
What can I use instead of okinawan black sugar or dark muscovado sugar?: Caster sugar, same amount.

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