Shuixinxuan cake
Overview
Shingen mochi is a traditional snack in Japan. It is made into soft rice cakes with glutinous rice flour and dipped in soybean flour. A Japanese confectionery shop used agar-agar instead of glutinous rice flour to create a crystal ball-like transparent suixinxuan cake, which has become extremely popular since its launch. Mizuxingen mochi is only available from June to September. It is made from water from the Akaishi Mountains in Japan. It has a natural sweetness and must be eaten within a short time because it will melt over time.
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Ingredients
Steps
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Get a bowl and put a few salted cherry blossoms in it.
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Pour warm boiled water into a bowl to soak the cherry blossoms, changing the water 3-5 times during the process.
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Pour the white jelly into the cooking pot.
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Then pour the sugar into the cooking pot as well.
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Pour boiling water into the pot and turn on the heat.
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Bring the water to a boil and stir until the sugar is completely dissolved.
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Then pour the white jelly water into a cup with a spout and let it sit for 3 minutes.
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Place the cleaned and dried mold on a level table and pour in white jelly water to 90% of the level.
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Put the cherry blossoms into the mold, use chopsticks to open the flowers slightly, and put 1-2 in a ball.
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Cover the lid, tighten the upper and lower lids, otherwise there will be a gap in the middle, and fill each ball. When covering the lid, heat the white jelly water over low heat to prevent solidification.
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After filling, leave it at room temperature for 1 hour, or put it in the refrigerator to make it more delicious.
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When the time is up, open the lid and do not leave it for too long.
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Pour the soy flour and brown syrup into a small bowl. You can dip it in it when eating, or you can pour both on top of the black cake and eat it. The taste is also great.
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Finished product
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Finished product.
