Mizu Shingen Mochi – THE ZERO CALORIE CAKE
FPJ brings to you the Raindrop cake that is making waves in the culinary world along with some other interesting Japanese desserts.
Raindrop water or Mizu Shingen Mochi is a Japanese cult dessert made of mineral water and agar- agar and served with roasted soybean flour and sugar syrup. The crystal clear, glassy looking cake took New York by storm after Chef Darren Wong introduced it a few weeks ago.
The dessert is a transparent jelly-like blob and its appearance resembles very much like palm fruit or Tadgola as called in Hindi. It does not have any particular taste like water. When eating, it’s the texture that is savored more than the taste. People who tasted the cake find it mouth refreshing. The dessert is light, delicate and refreshing. It easily dissolves into a puddle of water if kept at room temperature for 30 minutes. The cake or Mizu Shingen Mochi is a great option for the calorie conscious foodies who crave for desserts after dinner but afraid to eat because of the sugar and fat content.
Available at few super markets in New York and recently also been introduced in Australia, this dessert got much light in past few weeks. In Japanese, ‘Mizu’ means water and ‘Shingen Mochi’ means rice cake. In Japan the dish has become a popular snack and generally enjoyed with sugarcane juice syrup and Kinako soybean powder. The mochi or cake was first introduced and is trademarked by Kinseiken Seika Company in Japan. Some mochis in Japan are also made of water, sourced from the Southern Japanese Alps. The water from the alps are naturally sweet in taste hence requires no sugar.