Mizu Shingen Mochi

• Produce

  • 2 tbsp Kinako / roasted peanut

• Condiments

  • 2 tbsp Kuromitsu / honey / jaggery syrup

• Baking & Spices

  • 1/2 tsp Sugar

• Drinks

  • 1 1/3 cup Mineral water, spring

• Other

  • 1/4 tsp (leveled agar agar powder

Found on loveisinmytummy.com

Description

Ingredients

• 1 1/3 c spring/mineral water
• 1/4 tsp. (leveled) agar agar powder
• 1/2 tsp. sugar
• 2 -4 tbsp Kuromitsu / honey / jaggery syrup
• 2 tbsp. Kinako / roasted peanut powder / roasted split chickpea flour

Directions

• Combine the water, agar and sugar in a small saucepan. Stir to dissolve as much as possible.
• Bring to a rolling boil, and let it boil for a full minute as you stir continuously.
• You should see no cloudiness, no undissolved granules, just clear liquid.
• Let it cool completely.
• Pour into a semi-spherical mold. If using a spherical mold, do not close using the lid that came with the kit, rather just cover with cling film. We want a flat base for the sphere.
• Refrigerate overnight or for 5-6 hours at least.
• Run a small toothpick around the edge to loosen it up. Sit the mold in warm water for a few seconds to loosen the base.
• Unmold carefully and serve immediately with a side of Kuromitsu and Kinako.