Last night, after many failed attempts, I was able to make a Mizu Shingen Mochi also known as Japanese Raindrop Cake.
My greatest struggle was the correct ratio for the ingredients to obtain the perfect consistency. There are only three base ingredients, but they need to be perfectly balanced.
- Water: 250ml
- Agar powder: 0.6g
- Granulated Sugar: 1g
This quantity fits two standard spherical molds.
- Dry mix 0.6g of Agar powder with 1g of granulated sugar.
- Prepare a water bath with water and ice.
- Add 250ml of water to a saucepan, at room temperature.
- Add the dry mix (Agar + sugar) to the water in the saucepan.
- Stir with a silicone spatula.
- Put the saucepan on the stove at high heat to bring it to boil, stirring all the time.
- As soon as it boils, lower the temperature and keep it to a low boiling for one minute (60 seconds), stirring vigorously.
- Drop the saucepan in the ice bath, stirring.
- When back to room temperature, pour into the two molds.
- Cool in the fridge (4 degrees Celsius) overnight.