Raindrop(s) Keep Fallin On My Plate

Curious me decided to try the Japanese raindrop cake, a variation of the mochi but this is not the usual mochi but the shingen mochi - typically a soft mochi rice cake with brown sugar syrup and sprinkles of kinako sobyean powder.

It's not particularly yummy because the flavour is flat and one dimensional because there's no fusion in the teardrop and the cranberry sauce nor the brown sugary peanut powder. And of course, to be fair, perhaps I have not tried the real McCoy. Either way, what I love about is the crystal-like yet jiggly wobbly appearance.

So, I'm not sure if I will try my hands on making a batch myself but decided to google for the recipe, just in case and found this: Mizu Shingen Mochi Recipe Jiggle Jiggle by MooGourmet:

Ingredients

Water Granulated Sugar Agar Brown Sugar Syrup (kokumitsu) Soybean Flour (kinako)

Recipe

1.Put 12g granulated sugar and 15g agar in a pot and mix.

2.Add 500cc water little by little, mixing in between. This is important because agar does not dissolve easily.

3.Dissolve the agar completely in the boiling hot water.

4.Pour it into the sphere mold.

5.Chill it in a refrigerator.

6.Remove it from the mold after it hardens and cover it with brown sugar syrup and soybean flour. 7.Please eat while being one with the Force.

Here's note to self

https://www.youtube.com/watch?v=pCQUMAD-Jao