How to make Sakura Water Shingen Cake (Gelatin version)

If you want to be healthy, you must not only have good living habits, but also pay attention to your eating habits. Only a healthy diet can fundamentally guarantee human health. Cooking at home is undoubtedly cleaner and healthier than eating out. The method of Sakura Water Shingen Cake (gelatin version) is simple. Even if time is limited, you can make it at home.

1. Prepare the ingredients. You can use gelatin powder, white jelly, ice powder, pudding powder, etc. to make Mizu Shingen Cake. In order to increase the sweetness, some white sugar or icing sugar is usually used, depending on personal preference. Since I don’t have soybean flour, I used oatmeal ground into oatmeal powder. You can choose other dipping sauces according to your personal preference. The main purpose of choosing rice dumplings leaves is to make the dish more beautiful later.

2. Soak the rice dumplings leaves in clean water in advance.

3. Soak the salted cherry blossoms in cold water in advance.

4. Soak until the cherry blossom petals unfold.

5. Pour 400ml of boiling water into a large container.

6. Add 30g gelatin powder.

7. Stir until dissolved, making sure there are no lumps or particles.

8. Add 30g of icing sugar and mix well. Add sweetness according to personal preference.

9. Separate the mold and pour the gelatin solution into half of the mold first. Don't pour too full, just 80% full. This will prevent the solution from seeping out.

10. Put the cherry blossoms in and use chopsticks to open the petals.

11. Put cherry blossoms in every hole of the mold and make sure the cherry blossoms are as stretched as possible.

12. Cover the other half of the mold, making sure it is completely covered without any gaps.

13. After covering, continue to add gelatin solution into the mold through the small hole until it is full.

14. After adding the solution, pinch the area with the small hole above the lid with your hand to ensure that there are no small bubbles in the mold.

15. Pour some cold water on the mold to increase the weight and ensure the upper and lower balance to avoid side leakage during movement.

16. Let it stand at room temperature for one hour to set. After it is slightly set, you can also put it in the refrigerator for about half an hour.

17. Put 60g brown sugar into a bowl.

18. Add 40g of clean water and stir well.

19. Put it in a pot and bring to a boil. After boiling, turn to low heat and simmer for five minutes.

20. Cook until the brown sugar starts to bubble and becomes thick, and the brown sugar syrup is ready.

21. After shaping, take a large bowl and add hot or warm water to the bowl. Put the mold in and heat it for a while, not too long, 5-10 seconds is enough. It will be melted by hot water over time.

22. Place the mold upside down on a plate, knock the bottom of the mold with your hand, and then slowly lift it up. Slowly pull it down until it is free from the mold. The Mizu Shingen Cake is unmolded.

23. Place the Mizu Shingen Mochi on a plate. Add a few pieces of rice dumplings leaves as the base.

24. Sprinkle with oatmeal powder, soybean powder, peanut powder, etc., according to personal preference.

25. Pour the prepared brown sugar syrup on top.

26. The Mizu Shingen Cake is ready.

27. Take a bite.

28. The crystal clear Shingen Mochi and the light cherry blossoms are particularly beautiful.

Eating well is a prerequisite for maintaining health. Although the method of making Sakura Water Shingen Cake (gelatin version) is simple, it is delicious and healthy, and is a common delicacy on the table.