10 g agar powder
300 g mineral water
4 tbs soy bean powder
4 tbs brown sugar syrup
Put the agar powder in a small saucepan.
Add a little bit of water at a time (to avoid creating lumps) to the saucepan and continuously stir to dissolve the powder.
Bring it to boil over heat then turn it down to simmer for 2 minutes over low heat stirring constantly.
Turn it down and continue to stir constantly in the saucepan then transfer to a sink filled with water and continue to stir so that it cools quickly (make sure not to get any extra water in the pan).
Pour it in an ice ball mold and fill half (semi sphere/half sphere?) place the lid on and fill the ball from the top hole. Leave it in the fridge to set for at least one hour.
When it is set, remove from the mold and serve it with 1 tbs soy bean powder and 1 tbs brown sugar syrup
Consume within 30 minutes, otherwise it will melt.
The mixture makes more than you need to fill, depending on the mold size. You can put the leftover to set in a small cup.
I bought agar agar powder from Japan. If you would like to know more about the difference of coagulant, read here. The type of agar powder I used and the ingredients of original raindrop cake “Mizu Shingen Mochi” does start to re-liquify in room temperature, therefore it needs to be consumed quickly after serving.
Calories: 82kcal | Carbohydrates: 8g | Protein: 5g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 28mg | Fiber: 2g | Sugar: 16g | Calcium: 16mg | Iron: 0.5mg