![]() ![]() * optional – since it’s summer, I think adding a bit of minty flavor to the raindrop cake really helps cool down the heat. Looking for a unique dessert Then, this Japanese raindrop cake, made with agar powder & smothered with a sweet sauce, is perfect for you. ![]() 1 tsp mint extract (or 2 drops of mint oil)*.So please enjoy this healthy dessert, it’s like eating air □ Ingredients So instead, I found that a semi-spherical bowl works the best, especially if it’s glass since you can dip the glass bowl in warm water prior to removing the cake and it will slide out easily. Red bean is a very popular ingredient in Japanese and Chinese desserts and you can get the recipe here.Īt first, I tried to use a silicone ice ball maker to put the raindrop cake but the ‘cake’ was way too soft that I couldn’t remove it from the ball. Prepare your gelatin mixture in a separate bowl, stirring the gelatin mixture in with water and letting it sit. ![]() unflavored gelatin (if you cannot find agar) Non-stick spray DIRECTIONS 1. The whole concept is that since the raindrop cake is basically flavorless gelatin, you need to have ‘accessories’ that adds flavor and sweetness. RAINDROP CAKE INGREDIENTS 4 cups water 2 cups granulated sugar 1 tsp. I also substituted the kinako and kuromitsu with chunky red bean paste and heavy cream. The cake is made of agar, water from natural springs, black sugar syrup, and roasted soy flour. It first became popular in Japan in 2014, and later gained international attention. Raindrop cake is a dessert made of water and agar that is supposed to resemble a raindrop. Now, if you want to make this completely vegan, then you can use agar. Raindrop cake served with kuromitsu and kinako. In a small pot, add konnyaku powder & sugar together. For me, I prefer the gelatin texture over the agar texture so I’m substituting agar with gelatin. Sakura Raindrop Cake Soak the preserved cherry blossoms in warm water to remove some salt. So it’s much harder to find agar agar unless you have a Asian market near you or else you can buy it on Amazon. Mizu Shingen Mochi also known as Raindrop cake is a transparent, beautiful, instagrammable and low-calorie Japanese dessert. The hardest part about making the raindrop cake is the ratio of gelatin and water. I guess you can call it a dieter’s dessert. So what’s so special about the raindrop cake? It just look amazing with a dome shaped gelatin and very mild flavor. Instead of using rice as the mochi, mineral water and agar was used in its place. Turns out it was originally known as Shingen Mochi (信玄餅) which is made of rice cake with kinako (roasted soy flour) and kuromitsu (black sugar syrup). I have never heard of the raindrop cake until recently even though I worked in Japan in the late 1990’s. ![]()
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