If you’re hoping to take your own sweet time eating the Mizu Shingen Mochi, don’t be surprised if you find a puddle of water on your plate instead.
The Mizu Shingen Mochi, also known as Water Cake, is a colourless jelly that looks like a giant water droplet. Only, it’s not just water. Neither is it frozen. But because of its delicate texture, the jelly disintegrates after 30 minutes at room temperature.
It looks like a translucent mochi (it kinda is) and is served the same way other Japanese desserts like mochi and shiratama are served: with kinako (soybean flour) and kokumitsu (brown sugar syrup).
Despite the simple, modest presentation, the Mizu Shingen Mochi has been a hit in Japan, where it was sold at the Kinseiken Seika store in Yamanashi prefecture. It was only available till end September because it was actually a summer edition of the store’s signature Shingen Mochi.
While you might have to wait till next year to try the real thing, you can try making it yourself. We found out from a YouTube recipe that the jelly is made of just water, sugar and kanten (agar). The user wasn’t able to recreate the translucent look, but came close enough.
It’s pretty easy to make (but you need the mould), so why not try it out after work or on a weekend?
Follow the recipe below: