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Shingen mochi recipe12/18/2023 ![]() ![]() ![]() Rather than make an unusual one like last time, I went back to basics this time, and served my raindrop cake plain with homemade brown sugar syrup and a little kinako (roasted soy bean flour). I've included the quantities needed for both types, but if you're not in China, you're most likely to find the KYK one. I ate lots and lots and lots of raindrop cakes to get to the perfect setting point for this recipe. Put the dough back in the microwave for another 2 1/2 minutes, and mix well again. Microwave the dough for 3 minutes at 500W, and mix again. And of course, I didn't know about b) until I started experimenting. Kuromitsu (brown sugar syrup) Ice cubes (to cool down the mochi) Combine the shiratama powder and sugar, add milk slowly and mix well. It took me a long time to develop my raindrop cake recipe using it because a) bingfen powder is usually used to gel a large quantity of water rather than a couple of spheres and b) this new brand turned out to need twice the amount that my usual brand (阿依喜冰粉粉 Āyīxǐ bīngfěn fěn) needs. The brand's sold as KYK Konjac Powder, or 康雅酷 冰粉粉 kāng yǎkù bīngfěn fěn if you're reading the Chinese name. Place mochi in a serving dish and drizzle strawberry. These are made by the Kinseiken Seika Company, and available only at its two shops in Yamanashi Prefecture. The batter is made up of rice-cake confection called Shingen Mochi and water from the Southern Japanese Alps. Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat cook and stir until sugar is. This interesting and innovative creation is a transparent batter that looks like it could be jelly, but its anything but. But unfortunately it wasn't available in the UK for the longest time, so I held off on posting the recipe as most people from the UK / the west wouldn't be able to follow it.īut in the last year or so, I've seen a particular brand of bingfen powder pop up on Asian supermarket shelves in the UK. Directions Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan bring to a low boil. Over low to medium heat, add in a third of the sugar and mix it into the mochi until it’s completely dissolved. Instead, I was experimenting with using bingfen powder (which is used to make the Chinese jelly dessert, bingfen, and is also vegetarian/vegan), with some bingfen powder my husband had bought from China. Mix the flour and water together until it reaches a soft dough-like consistency. ![]() It's known as 'cool' agar, which is made with slightly different gelling agents than the agar we can find here, which sets more firmly and with a cloudy look. Unfortunately, the kind of agar used in Japan to make raindrop cake (also known as mizu shingen mochi), still isn't available in the UK. ![]()
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