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Cherry Blossom Water Cake

The Japanese Water Cake, also known as Mizu Shingen Mochi, is a clear and delicate dessert that resembles a giant water droplet.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 2 hours
Servings: 8 small cakes or 4 large cakes
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 1 tbs Salted Sakura Petal
  • 13 g (0.5 oz) Agar powder (Carrageenan)
  • 10 g (1 tbs) sugar
  • 400 ml water
Toppings
  • Kinako (roasted soy bean flour)
  • Kuromitsu (black sugar syrup)

Equipment

  • 1 pot
  • 1 mold of your choice

Method
 

Cherry Blossom preparation
  1. Soak in warm water for about 10 minutes to remove salt.
    Then, since only the flower part will be used, cut the stems and arrange them neatly.
Water Cake
  1. Mix the sugar and agar in a dry pot first. Agar particles are very fine, so they don't dissolve well in water if left alone. So please keep this in mind.
    Pour water gradually to Mix well so that everything is well combined.
  2. Place the saucepan over medium heat and bring the mixture to a gentle boil, constantly stir.　Make sure to bring to a gentle boil. Be careful not to boil it too much as it will not coagulate.
  3. Remove the mixture from the heat. Skim off any bubbles or foam to achieve a clearer jelly. Then, carefully pour the mixture into spherical molds or any mold you prefer. 
    Pour the liquid just below the edge then add sakura petal.
  4. Allow the mixture to cool to room temperature. Then, refrigerate for at least a few hours, or until fully set. The water cake should be very soft and jelly-like but hold its shape.
  5. Once set, carefully unmold the water cake onto a serving plate. 
  6. Serve the water cake immediately after unmolding with Kinako, roasted soybean flour and drizzled with black sugar syrup.