Let this cool to just over room temperature.ģ. When the mixture comes to a boil, mix it for 1 minute, then take the mixture off the heat. Place this mixture over high heat and bring to a boil, mixing continually. Gradually add the rest of the water, making sure to help the powder dissolve evenly as water is added. Add 2 Tbsp of water and use a rubber spatula to mix the powder with the water. With or without the fancy plates, this stunning dessert allows for intense taste of black tea to shine!Ĥ cups best-quality spring or mineral waterġ rounded Tbsp black tea leaves or 3 black tea bags (I used a mix of Assam and Ceylon)Ħ sphere ice cube trays or 6 wide bottom drinking glassesġ. The more standard presentation is to serve the cake in boat-like, wooden takoyaki plates. I like serving these cakes in decorative dishes that have designs worth highlighting. This ingredient adds a savory dimension to the dessert and provides a complementary contrast in flavor and texture aside the tea syrup. Kinako, or roasted soy bean flour, tastes like a less oily, finely ground peanut butter powder. An English or Irish Breakfast tea will also work well here, just keep in mind that the stronger the tea you use, the bolder the syrup will taste. To make the syrup, I like to use a mix of Assam and Ceylon teas for a balance of malty and sweet. My syrup tastes almost exactly like kuromitsu, except that it’s more fragrant and complex. I decided to make a homemade version with concentrated black tea here. This syrup tastes like a lighter version of molasses minus the bitter notes. Also known as kuromitsu, store-bought black sugar syrup is an essential ingredient in these cakes. In a pinch, just use wide diameter drinking glasses with a rounded bottom–even a standard teacup or wine glass will work well. These vegan cakes are made with water, agar and sugar–that’s it! If you have them, spherical ice cube trays will make for a pretty presentation. This is a good time to buy those fancy, artisan brands with the pretty labels. Since there are so few ingredients in this cake and because it’s basically a ball of H2O, use only the best you can find. You’ll want to start by using natural spring or mineral water. After a taste, I got to work creating a tea-infused version that will easily cure any curiosity you might have about this one-of-a-kind Japanese treat. Despite its beauty and non-caloric perks, this trendy cake isn’t the easiest to find. I recently came across Mizu Shingen Mochi, also known as Raindrop or Water Cake. A cake that’s visually stunning, kissed with the taste tea and almost calorie-free? Sounds too good to be true, right?
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