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The Elusive Cake

May 26, 2016


A delicate dessert that looks like a drop of water became the culinary internet sensation. Mizu Shingen Mochi is done the same way as jelly. Water and sugar are mixed with agar, the Japanese substitute for gelatine. The algae based substance is more commonly used by scientists in labs to feed the microorganisms.

Japanese serve it with brown sugar syrup and roasted soybean powder. At room temperature the water cake keeps its shape for only about half an hour, then it melts away and disappears.

From → Hic Salta

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