- 250ml water
- 20g fine sugar
- 8g Japanese agar powder
- 8-10 pickled Sakura flowers*
- Small whisk
- Jelly mold
- toothpicks/wood skewers
- Soak the pickled sakura flowers to remove the salt. Pat dry with kitchen paper napkins. Place the flowers in the molds.
- Add agar powder and sugar in a small pot
- Pour in the water in 2-3 parts and whisk gently until there are no clumps of sugar or agar powder
- Bring to boil and simmer for 2-3mins. All this time, gently mixing. Tip: do not whisk too hard at this point as it may introduce too much bubbles into the mixture.
- Remove from heat and pour into round molds.The heat from the agar mixture will open up the flower petals.
- Using the toothpicks or wooden skewers, you can gently adjust the position of the flowers to center them or spread open the petals if necessary.
- Chill for 3 hours.
- Remove the water mochi from the jelly mold and serve with kuromitsu (brown sugar syrup) and kinako (roast soybean powder). Tip: To remove the water mochi, I use a toothpick, wet it slightly and gently glide it around the sides before gently removing them.
- Note that these water mochi could melt after some 30-45mins at room temperature, so best to serve them fresh or keep chilled until required.
I hope you enjoy this pretty Sakura Mizu Shingen Mochi as much as I did!
Have fun in the kitchen!
Alternatively, you can try to get these sakura tea and use the whole flowers in the tea packets.