Water Drop Shingen Mochi
- 250 grams Mineral water
- 8 grams Agar
- 1 Kuromitsu
- 1 Kinako
- This is the original Shingen mochi from the store Kinseiken in Yamanashi Prefecture.
- This agar powder is manufactured from algae.
- It can form clumps, so dissolve it by gradually adding water to it.
- Heat the dissolved mixture over high.
- Once it comes to a boil, turn down the heat to low and continue heating for another 2 minutes while stirring from time to time.
- Then move the pot to an ice water bath to cool down, for about 3 minutes.
- Prepare an ice tray that produces spherical ice.
- The one I use is from Muji and made with silicone.
- Once your ice tray is ready, pour in the mochi liquid with a funnel.
- It looks best once plated (on the bamboo leaf) if you pour the mixture just up to the 60% to 70% mark.
- Chill in the refrigerator for an hour or so, and it's done.
- You can get a feel for the texture in this video: http://youtu.be/SK8ExnqPgxU
water, agar, kuromitsu, kinako
Taken from cookpad.com/us/recipes/147467-water-drop-shingen-mochi (may not work)