Sakura Mizu Shingen Mochi with Rock Sugar Syrup | The Raindrop Cake

Sakura mizu shingen mochi, the raindrop cake

Mizu shingen mochi is a Japanese dessert that looks like a clear water droplet on the plate, with a single pickled sakura blossom suspended inside. You eat it with a spoon, dipped in soy bean flour and a drizzle of Ship Brand Crystal Rock Sugar syrup.

The shape is the trick; the flavour is in the sugar syrup beside it. Rock sugar gives the syrup a clean sweetness with no muddiness.

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Why this sugar

Made with Ship Brand Crystal Rock Sugar. Clean sweetness for a transparent dessert. Shop the collection.

Recipe

Serves: 4 droplets. Total: 30 minutes plus chill.

Ingredients

• 300 g water
• 4 g agar powder
• 4 pickled sakura blossoms, rinsed
• 30 g kinako for serving
• For syrup: 50 g Ship Brand Crystal Rock Sugar + 50 g water

Directions

1. Soak blossoms 10 min in cool water.
2. Boil water + agar, whisk, cool to 60C.
3. Place one blossom per half-sphere mould, pour agar over, chill 2 hours.
4. Make syrup: melt rock sugar in water, cool.
5. Unmould onto plates, dust with kinako, drizzle syrup.
6. Serve immediately.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.