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Before you jump to Water Drop Shingen Mochi recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active involvement. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. The cooking area is a good starting point saving energy by going much more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen by itself provides you with many small ways by which energy and money can be saved. Eco-friendly living is not that tough. Mostly, all it takes is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to water drop shingen mochi recipe. You can have water drop shingen mochi using 4 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Water Drop Shingen Mochi:
- Provide 250 grams Mineral water
- Get 8 grams Agar
- Prepare 1 Kuromitsu
- Take 1 Kinako
Instructions to make Water Drop Shingen Mochi:
- This is the original Shingen mochi from the store Kinseiken in Yamanashi Prefecture.
- This agar powder is manufactured from algae. It can form clumps, so dissolve it by gradually adding water to it.
- Heat the dissolved mixture over high. Once it comes to a boil, turn down the heat to low and continue heating for another 2 minutes while stirring from time to time. Then move the pot to an ice water bath to cool down, for about 3 minutes.
- Prepare an ice tray that produces spherical ice. The one I use is from Muji and made with silicone.
- Once your ice tray is ready, pour in the mochi liquid with a funnel.
- It looks best once plated (on the bamboo leaf) if you pour the mixture just up to the 60% to 70% mark. Chill in the refrigerator for an hour or so, and it's done.
- You can get a feel for the texture in this video: http://youtu.be/SK8ExnqPgxU
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