It set within a few hours in the refrigerator, and I was able to unmold it intact! It did start "weeping" immediately, but I'm pretty sure that's what it's supposed to do. For my third try, I used about the same amount of agar as before but didn't add any more water. After chilling over night, the cake barely set and collapsed immediately after unmolding. For attempt #2, I added less agar, but since I could still see it floating around in the measuring cup, I kept adding more and more water. This ended up being way too much agar, and the result was a thick, bouncy cake that was yellowish in color.
At first, since my molds only held about 70 ml each, I just used 150 ml of water with 1 g of agar. I wanted the mold so I could make a semi-spherical cake, but you might be able to get away with just using a small bowl. I ordered the agar powder and spherical mold from Amazon, but you can probably find agar in an Asian grocery store or maybe even Whole Foods.
Even then, it took me a few months before I assembled all the ingredients and tools I needed to make this (spurred on, in part, but Erick's impending birthday). My friend Erick kept asking me to try to replicate it, but I totally thought it was just a hoax until I found this post via Reddit back in August. Shaped like a giant drop of water, it is made from spring water from the Japanese Alps and supposedly disintegrates after 30 minutes at room temperature. Back in June, the mizu shingen mochi from Kinseiken Seika made a huge splash across the internet (pun intended).
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