There is a traditional snack in Japan called Xinxuan cake, which is made with glutinous rice flour and made of soft rice cake and then eaten with soy flour. Recently, a veteran Japanese dim sum shop at the foot of Mount Fuji has invented a transparent "crystal ball letter black cake", which has been popular since its launch on June 1. In fact, this water letter black cake is made with agar powder instead of rice noodles, looks and tastes like the ice powder of southern China. I found a more reliable approach on the Japanese website. I first translated it and shared it with everyone. When the friends from Yunnan helped me buy the ice powder, hey! In the summer of this year, I can eat my own "crystal ball"~
Put the agar powder (or ice powder) in a milk pot and add a little water to stir until the ice powder is completely melted.
Ignition, put on the milk pot and heat for 2 minutes, stir while boiling. Then cool the milk pan into ice water (or cold water) for more than 3 minutes.
Pour the ice powder water in the milk pan into the spherical ice cubes with a small funnel. Don't fill it up, 7 minutes is enough. Put it in the refrigerator freezer, you can eat it after 1 hour~
When the crystal ball is slowly condensed in the refrigerator, you can make 'black molasses' with brown sugar or brown sugar. Pour brown sugar (or brown sugar) into the small pot with water and boil.
Cook for a while, about 5 minutes, the juice becomes sticky and you can turn off the heat and let it cool.
Black molasses, finish!
Pour out the prepared crystal ball, place it on a bamboo leaf, sprinkle with a little edible gold foil, and complete the 'crystal ball'!
Target: The summer name of the old-fashioned dim sum shop at the foot of Mount Fuji [金精轩]: crystal ball letter black cake! When you eat, add black molasses, sprinkle with soy flour, and add a cup of iced tea. This summer, perfect~~
1) When boiling ice powder, start to change the small fire after the fire is turned on. Be sure to keep stirring to prevent the stick. 2) The same is true when cooking black molasses. Start a big fire, then a small fire, and keep stirring to prevent cooking.