Raindrop Cake (Mizu Shingen Mochi)
Guizhou summers offer more than just refreshing ice jelly—this stunning water crystal cake (mizu shingen mochi) is a delightful change of pace.
Ingredients
water
1500g
sugar
50g
ice jelly powder
12.5g
rose jam
30g
apple cider vinegar
1 bottle
salt-pickled cherry blossoms
10g
Instructions
1
Step 1
After rehydrating the salt-pickled cherry blossoms, rinse off the salt by changing the water about 5 times until the saltiness is mostly washed away.
2
Step 2
Choose your preferred ice jelly powder or white jelly powder.
3
Step 3
Measure out the ice jelly powder and sugar. You can also use brown sugar for color.
4
Step 4
Once the water boils and the sugar dissolves, reduce the heat, add the ice jelly powder, and stir continuously. Once there are no lumps, bring it back to a boil and cook for 2 more minutes.
5
Step 5
Choose your favorite mold, pour the mixture in, and then add the cleaned cherry blossoms.
6
Step 6
Cover with the mold lid, use a small funnel to fill the mold completely, then refrigerate or let it cool naturally.
7
Step 7
Once the mizu shingen mochi has set, unmold it using your preferred utensils.
8
Step 8
Add a small spoonful of rose jam and pour in apple cider vinegar or sugar water.
9
Step 9
You can adjust the color and texture according to your taste.
