Raindrop Cake - Mizu Shingen Mochi (水信玄餅)
Author: Mike Hsu
Recipe type: Dessert
Cuisine: Japanese
Serves: 3 servings
- ½ cup cold water
- 1 tbsp gelatin
- ½ cup sugar
- 2 cups water
- 1 tsp mint extract (or 2 drops of mint oil) (optional)*
- Sweetened red bean
- Heavy whipping cream (or half and half)
- Bloom gelatin by mixing gelatin with ½ cup cold water
- Boil remaining 2 cups of water and stir in sugar until dissolved and remove from heat
- Mix in the bloomed gelatin ensuring all gelatin has dissolved
- Pour into round glass bowls and let it cool to room temperature
- Refrigerate at least 6 hours for it to set
- Gently lower bowl bottom to warm water for 30 seconds to loosen the gelatin from the bowl
- Slide out to serving dish
- Add a scoop of red bean paste on the side and drizzle with heavy cream
* since it’s summer, I think adding a bit of minty flavor to the raindrop cake really helps cool down the heat.
Recipe by It's My Dish at https://itsmydish.com/raindrop-cake/
3.5.3226