500+ Views

Hey Guys, Ever Heard Of Water Cake?

Over the past couple of months we have seen countless overpriced (and sometime unoriginal) donut variations.
Today, I wanted to share something new. The dessert is called "water cake."
The dessert is a variation on shingen mochi, a Japanese dessert made from gyuhi. It is served with kinako, a roasted soybean powder, and a brown sugar syrup called kuromitso.
Originally introduced by Kinseiken Seika Company in Japan, the “cake” is made with water gathered from the southern Japanese Alps which is then stabilized using a mystery ingredient.
If executed correctly, the “cake” should roll and jiggle, but remain fragile and easy to break. To be honest, this seems like the type of food item that enjoying and watching made live would really be a fun experience.
Smorgasburg’s outdoor markets in Brooklyn will begin serving mizu shingen mochi, a.k.a. water cake.

What would you pay for some water cake? Do you think this will catch on in the states?

{count, plural, =0 {Comment} one {Comment} other {{count} Comments}}
it's not a true cake, just lost in translation. It's more like a "yogun" which is made from agar, this one is made from seaweed extract (also agar but a different sub-species?) that has a much delicate texture than agar. The texture closely resembles to water jelly. You can probably achieve it with gelatin sheet.
Cards you may also be interested in
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.