12/10/2022 0 Comments Raindrop cake using gelotin![]() ![]() ![]() The best way to eat it is to generously cover the Raindrop Cake with the Kinako powder, then drizzle the syrup on top then eat it with a spoon. Add a healthy amount of syrup and kinako on the side. The only calories come from the brown sugar syrup and soy bean powder that give it flavor. To serve, gently remove the Raindrop Cake from the mold and place on a plate. Water mixed with Agar, a gelatin-like substance that comes from algae, brings the giggly rain drop to life. In a saucepan, heat the remaining water, citric acid powder and sugar. Then all you need to do is grab a bowl and mix the gelatin with one cup of water. Darren Wong is the creator of the Raindrop Cake that currently is being sold at Smorgasburg. All you need is 3 tablespoons of clear gelatin powder, 2 cups of sugar, 4 cups of water, 1 teaspoon of citric acid powder and 3 drops of clear food flavoring. Too little agar and the drop won’t hold its shape, too much and it becomes cloudy and more silicone than raindrop. ![]() Wong told Slate that eating the Raindrop Cake “tastes like eating a giant raindrop.” The cake “is very mild and very much about the delicate texture the melts in your mouth. Since the cake itself has almost no taste, it’s served alongside roasted soybean flour (kinako) and a sugary syrup called kuromitsu. It first became popular in Japan in 2014, and later gained international attention.Ĭookbook: Raindrop cake Media: Raindrop cake Raindrop cake is a dessert made of water and agar that is supposed to resemble a raindrop. Once it is set, remove it from the mould and serve your Japanese raindrop cake with a sprinkle of kinako powder and a drizzle of kuromitsu. Place it in the fridge and let it chill and set for at least 1-2 hours. Move the pan to the ice bath and chill for 2 minutes, stirring occasionally. How long does it take for Raindrop Cake to set? Reduce the heat to low and cook for 2 minutes. The raindrop cake, or mizu shingen mochi, is supposedly a variant of rice cake, originally made with pristine water from the Japanese Alps and solidified using granulated sugar, agar (a jelly like substance), and soybean powder. You might be thinking, “That’s clearly a lump of Jell-O.” But not so fast. ![]()
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