[Hand-drawn recipe] Mizu Shingen Mochi - the most tender and dreamy Japanese confectionery

Overview

Ingredients: 4 salted cherry blossoms, 15 grams of white sugar, 8 grams of white jelly, 200 grams of water, appropriate amount of brown sugar syrup, appropriate amount of cooked soybean powder. Shingen cake is a traditional snack in Japan. It is made into soft rice cakes with glutinous rice flour and then dipped in soybean flour. A Japanese confectionery shop uses agar instead of glutinous rice flour to create a crystal ball-transparent Mizu Shingen cake. It is perfect when paired with seasonal seasonings. The salted cherry blossoms recommended last week can come in handy~ Foodies who don’t know yet can quickly click on the original link. If you don’t have white jelly, QQ sugar is also available~ As for the round mold, it is also great to use egg shells or jelly shells~ Let’s have a spring feast during the cherry blossom season~

Tags

• snacks
• children
• japanese food
• dinner
• banquet
• cooked soybean flour
• salted cherry blossoms
• white jelly
• white sugar
• blackstrap molasses
• water

Ingredients

Steps

1. 1 Soak the salted cherry blossoms, remove the salt, and soak the cherry blossoms~

   

2. 2 Pour water, white jelly and fine sugar into the pot, stir constantly over low heat until everything is melted, then turn off the heat and let stand for 2 minutes~

   

3. 3 Pour the solution into a round mold, put the soaked cherry blossoms into the solution with tweezers, and press slightly to let the petals unfold~

   

4. 4 Cover the mold, insert a funnel into the opening at the top of the mold, pour in 70% of the solution, and let it sit for an hour. You can mix it with some cooked soybean powder and black syrup~