It is a traditional Japanese snack eaten as a soft rice cake made from glutinous rice flour and then dipped in soybean flour. Similar to shingenbashi, a Japanese confectionery uses agar instead of glutinous rice flour to create "mizushinken," which is as transparent as a crystal ball. Those who have eaten it say it has a melt-in-your-mouth texture.

Suishin-genbako can be made with agar, white powder, ice powder, and even custard and jelly powder.

Main Ingredients

4-5g of white agar, 200g of water

Supplementary Ingredients

Sugar in moderation

Tools

Sphere Ice lattice

Steps

1. Add water to a pot, add sugar in moderation as per your liking, bring to a boil, then turn down to medium-low heat and keep on a slight boil.

2. Add in the white chilly powder. (In addition to the white coolant, you can also use agar, ice powder, jell-o powder, jelly powder. If you can't get any of these, use QQ sugar)

3. Stir until the powder melts, and keep heating on low heat for two to three minutes.

4. Pour the water from the pot into the ice compartment and fill it up. (The spherical ice compartment was purchased online. If the ice lattice injection port is too small, use a bamboo skewer as a diversion before the water is filled in. If you don't have a spherical ice cube, use the ice cube from your refrigerator. (If you don't have a refrigerator ice lattice, use a jelly shell instead.)

5. Wait at room temperature for the water letter genbread to solidify.

6. While cooling, prepare the dipping sauce. The dipping sauce for Mizushin Genpai is similar to Sugar Bake. Brown sugar is boiled with a small amount of water to make a syrup, and then sprinkled with crushed peanuts and soybean powder.