| Ingredient | Method |
| 180g mineral water few drops vanila ess 15g caster sugar 1 pinch & 2/3 pinch of agar powder 1-2 salt pickled Sakura flowers Glaze & topping: 2tbsp boiled water+3/4tbsp dark sugar 1tbsp biogreen soybean powder, roasted | 1. Soak the pickled sakura flowers abot 2 hrs to remove the salt. Pat dry with kitchen paper napkins. Place the flowers in the molds. 2. Add the water to a double boiler and sprinkle 1 pinch of agar on top. Heat until boiling without stirring. 3. Add the 2/3 of the agar gradually to prevent lumpiness. 4. Add the vanilla ess & sugar. 5. Stir occasionally, trying not to introduce too many bubbles for around 2-3 minutes, until the agar has completely dissolved. Remove from heat. 6. Pour into a 9cm half sphere mould. The heat from the agar mixture will open up the flower petals. 7. Using the toothpicks or wooden skewers, gently adjust the position of the flowers to center them or spread open the petals if necessary. 8. Chill for 3 hours. 9. May serve with kuromitsu (dark sugar syrup) and kinako (roast soybean powder). Note: ~these water mochi could melt after some 30-45mins at room temperature, so best to serve them fresh or keep chilled until required. ~To remove the water mochi, may use a toothpick, wet it slightly and gently glide it around the sides before gently removing them. |
No comments:
Post a Comment