As you may know, Mochi is a Japanese rice cake made of ‘mochigome’, a short-grain glutinous rice. The rice is pounded into a paste and molded into the desired shape. Usually, a little blob .This, instead, looks like a large drop of water but it’s actually a type of mochi! It’s called Mizu Shingen Mochi and it’s so delicate it needs to be consumed in less than 30 minutes, or it will turn into a sweet puddle of water! Better hurry 🙂
First, watch this amazing video from the Japanese Site Mosogourmet.com
So what holds it all together? Let’s learn how to make it!
Agar ( a gelatinous substance, obtained from algae and discovered in the late 1650s or early 1660s by Minoya Tarozaemon – (Wikipedia)
Brown Sugar Syrup (kokumitsu)
Soybean Flour (kinako)
1.Put 12g granulated sugar and 15g agar in a pot, and mix.
2.Add 500cc water little by little, and mix. Repeat it.This is important because agar does not melt easily.
3.Melt agar completely with the boiling hot water.
4.Pour it into the sphere mold.
5.Chill it in a refrigerator.
6.Take out from the model after hardened and put brown sugar syrup and soybean flour.
7.Amaze your friends with this giant waterdrop!