Cherry Blossom Water Cake | A Step-by-Step Guide to The Japanese Spring’s Best Dessert

The Japanese Water Cake, also known as Mizu Shingen Mochi, is a clear and delicate dessert that resembles a giant water droplet.

It’s popular for its almost mystical appearance and its unique texture, which is similar to that of traditional mochi but softer and more jelly-like.

The cake is traditionally served with roasted soybean flour (Kinako) and a syrup, often made from black sugar (Kuromitsu), to add flavor. Here’s a simple recipe to make it a Special Spring Dessert!

Make Water a Special Spring Dessert with Cherry Blossoms

We use Salted cherry blossoms for this cake.

Salted cherry blossoms have a unique taste profile that combines floral, salty, and slightly sweet flavors.

The process of salting and preserving the blossoms enhances their natural fragrance, resulting in a delicate cherry scent.

When rehydrated to remove salt, the petals impart a subtle cherry flavor that is more nuanced than the bold, fruity taste of cherry fruits.

The saltiness is prominent but not overwhelming, providing a balance that accentuates the floral notes.

Some also detect a mild tartness, similar to the gentle acidity found in green tea, which adds to the complexity of the flavor.

Salted cherry blossoms are often used in small quantities to flavor and garnish dishes, where they contribute not only their distinctive taste but also their aesthetic appeal.

• Preparation: Soak in warm water for 10 minutes to desalt, then remove stems)

What Mold to use?

For today’s delicacy, I’m employing a mold intended for spherical ice cubes, which you can find at 100 yen stores.

Carefully fill the molds to just below the brim, then tenderly position a sakura petal inside. Secure the lid on top, permitting any surplus liquid to discharge through the tiny hole.

Alternatively, a simple rice bowl from your kitchen serves as a perfect substitute.

Instructions:

Prepare the Cherry Blossoms: After soaking and desalting the cherry blossoms, trim away the stems.

Mix Dry Ingredients: Before adding water, blend the sugar and agar in a dry pot. This step is crucial as agar doesn’t dissolve easily in water.

Combine with Water: Gradually add water, stirring constantly to ensure the mixture is smooth and lump-free.

Heat the Mixture: Over medium heat, bring the mixture to a gentle boil, stirring to prevent it from boiling too vigorously, as this could prevent setting.

Pour into Molds: Transfer the mixture into molds of your choice (spherical molds or rice bowls work well). Skim off any foam for clarity, then add a sakura petal just below the edge for a beautiful touch.

Chill: Let the cakes cool at room temperature, then refrigerate until firm. They should be soft, yet hold their shape.

Unmold and Serve: Unmold the cakes carefully onto a serving plate. They are best enjoyed immediately, accompanied by Kinako (roasted soy bean flour) and Kuromitsu (Black Sugar Syrup.)

Feel free to explore with different flavors and syrups to personalize your water cake experience.

Let me know your creation in the comment!

Seasonal Note:

Typically, cherry blossoms would be in full bloom around this time. However, an unusually cold March this year has delayed their appearance. Hopefully, they’ll grace us with their beauty soon, adding an even more special touch to this delightful dessert. Enjoy crafting and savoring your own Japanese Water Cake, a tribute to the beauty of spring and the ephemeral nature of cherry blossoms.