mizu shingen mochi, of sorts

So, I’ve been doing a fair bit of trial on agar agar these few weeks, and finally decided that I should give this odd but very cool looking japanese dessert a go.

Mizu shingen mochi, otherwise known as unicorn tears, or water mochi is basically very lightly set agar agar (kanten, in japanese) into a ball, and served with powdered soy powder and kuromitsu (a dark toffee-esque syrup). Google it. It looks amazing.

Anyway, I went and bought myself an ice ball mould and a little funnel, and set about doing my first try.

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Since agar agar is so varied, I couldn’t really find any recipes that sounded logical to the specific brand that I have. The best advice I found was in a blog where they suggested using around 70%ish more water on top of the usual amount you normally would.

So in a pot, I added 5 cups of water (as apposed to my usual 3), a packet of agar (7g), some rock sugar to taste, and a little dash of vanilla.

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Bring it to a boil. This step is very important. Agar agar needs to reach a rolling boil for a few minutes to be able to set when cool.

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Pour the liquid into the moulds to set. As you might have noticed, my little iceball mould is nowhere near big enough to hold 5cups of liquid, so I had to scramble around for some other containers/tumblers.

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Plop them into the fridge to set and cool.

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I couldn’t get kuromitsu at Japan Center London, so had to prep my own. For the dark toffee, a slightly bitter caramel, I used palm sugar as the main flavour. Combine and melt 70g palm sugar, 40g demerara, and 1/2 cup of water together. It might seem rather watery but will get thicker when it cools. It should keep for around 3 months. If you can’t be bothered, just use maple syrup.

An hour later, the time of reckoning has come.

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*facepalm*

Right… not so much water droplet, more like a golf ball.

Should have been:

the real mizu shingen mochi

Mine, not quite so elegant… Oh well…

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Agar : water ratio [fail]

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Tastes great though. Darkly sweet syrup, nutty soy powder and melt in you mouth cool jelly makes a great combination.

Trial 2 soon.