Sakura water shingen mochi traditional Japanese snack
I have been wanting to eat water Xinguan cakes for a long time, but it took half a year to buy all the ingredients and make them~ It is still a little different from other people’s recipes, you can try it yourself, it looks good and is delicious~ By the way, I wish you all a happy summer solstice! (Late~)
The method of water Xinxuan cake
Step 1
Salted cherry blossoms that just arrived today~
Step 2
Prepare a small bowl of water~ [I don’t know why the photo I took horizontally can only show half of it…]
Step 3
I have about a dozen salted cherry blossoms in this small tube
Step 4
Pour the cherry blossoms into a small bowl of hot water and soak them (about 1-2 minutes), then change the water, then change the water, change the water a few more times, and the salt flavor will not remain
Step 5
Put 8g of white jelly and boiling water in the pot, then stir first, turn on low heat and boil until boiling, turn off the heat, put it next to cool slightly
Step 6
I pour the white jelly + water in the pot into a measuring cup, then slowly pour it into a semi-circular mold, and then put in a few cherry blossoms
Step 7
Tightly fasten the top half of the mold and then pour the other half of the white cold powder + water into a small funnel
Step 8
Let stand at room temperature for 4-5 hours, do not open halfway
Step 9
It’s done~ You can make some brown sugar water + crushed peanuts and eat it together, it’s super delicious!
Cooking techniques for water shingen mochi
1. When pouring the lower part of the mold, I pour the water from the pot into the measuring cup, because the measuring cup has a mouth, so it is easy to control 2. White jelly + water only needs to cool down slightly after boiling, don’t wait for a long time, otherwise the white jelly will begin to solidify, it will be difficult to pour it into the mold with a funnel