- 250ml water
- 20g fine sugar
- 16g Japanese agar powder
- 8-10 pickled Sakura flowers*
- Small whisk
- Jelly mold
- toothpicks/wood skewers
- Soak the pickled sakura flowers to remove the salt. Pat dry with kitchen paper napkins. Place the flowers in the molds.
- Add agar powder and sugar in a small pot
- Pour in the water in 2-3 parts and whisk gently until there are no clumps of sugar or agar powder
- Bring to boil and simmer for 2-3mins. All this time, gently mixing. Tip: do not whisk too hard at this point as it may introduce too much bubbles into the mixture.
- Remove from heat and pour into round molds.The heat from the agar mixture will open up the flower petals.
- Using the toothpicks or wooden skewers, you can gently adjust the position of the flowers to center them or spread open the petals if necessary.
- Chill for 3 hours.
- Remove the water mochi from the jelly mold and serve with kuromitsu (brown sugar syrup) and kinako (roast soybean powder). Tip: To remove the water mochi, I use a toothpick, wet it slightly and gently glide it around the sides before gently removing them.
- Note that these water mochi could melt after some 30-45mins at room temperature, so best to serve them fresh or keep chilled until required.
I hope you enjoy this pretty Sakura Mizu Shingen Mochi as much as I did!
Have fun in the kitchen!
For pickled sakura flowers, these are the type I used. Usually I get them in Japan.. but these might not be easily available outside of Japan.
Alternatively, you can try to get these sakura tea and use the whole flowers in the tea packets.
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