How to make Mizu Shingen Mochi (Sakura, Jasmine, and Chrysanthemum)

In our lives, many people have been harmed and affected by stomach problems, which is mainly caused by their unreasonable diet. If you want to protect your gastrointestinal health, you should pay attention to your diet. The method of Mizu Shingen Cake (Sakura & Jasmine & Chrysanthemum) is particularly simple. People who want to cook by themselves but don’t know what to do may wish to try this dish.

1. Prepare the ingredients. First, soak the cherry blossoms, jasmine flowers and chrysanthemums in water and set aside.

2. Pour 20g of white jelly into 500ml of pure water and stir evenly. Pour in appropriate amount of syrup to season according to personal taste, stir evenly, heat and stir on low heat for about 3 minutes and turn off the heat.

3. Pour the boiled white jelly and syrup solution into the mold, then put in the soaked flowers, and use toothpicks to help shape them.

4. Cover the mold and use a small funnel to continue pouring the remaining solution into the mold without leaving any bubbles. It should be noted that when pouring in the remaining half of the solution, the impact of the water flow will affect the shape you have previously arranged for the flower, so you need to be careful. After filling, leave it at room temperature to cool and take shape.

5. While waiting, take an appropriate amount of brown sugar, add a little pure water and boil until it becomes viscous for later use.

6. After solidification, gently open the demoulding, remove the upper mold, put the plate on the mold, turn it upside down and take off the other half of the mold.

7. Pour in the cooked brown sugar and add soybean powder to serve.

8. I poured the remaining solution into an empty can and made a small pudding.

Mizu Shingen Cake (Sakura, Jasmine, and Chrysanthemum) is a dish suitable for novice women to make. Simple dishes can help people practice their unfamiliar skills and study different cooking methods.