I’m still puzzled by how the recipes work with the large amounts of agar, but I do have one theory. It would set within an hour and it did not dissolve in my mouth. When I used a larger amount of agar, the mixture was cloudy and the end result was very firm. Some recipes called for a few grams (which is the equivalent to a few teaspoons) and some called for barely 1/8 of a teaspoon. When I started reading through recipes, I found big discrepancies in the amount of agar used. However, based on all the descriptions I read about the raindrop cake, it’s supposed to be very delicate and only hold its form for about 30 minutes before dissolving. Normally, agar-based desserts have a somewhat firmer, jelly texture. It is commonly used in Asian desserts, especially any that have a jelly consistency. Agar is a a gelatin-like substance that is derived from algae. I’m documenting my findings here, so that hopefully you won’t have to go through the same trial and errors and can have success on the first try.Īgar. Before attempting to make it, I did a lot of research. (Even with the toppings, you’re looking at around 50 calories per serving.)Įven though the raindrop cake is only two ingredients, it actually took me several trials before getting the right proportions. The dessert is apparently also very popular in Japan because the raindrop itself is almost zero calories. The end result is a surprisingly refreshing dish which I really enjoyed. But it’s paired with roasted soy bean flour (kinako) and black sugar syrup (kuromitsu), which add sweetness and texture. The raindrop itself is made out of only two ingredients: water and agar. The dessert is very delicate and is supposed to only hold its form for about 30 minutes. When you bite in, the dessert dissolves in your mouth, like eating rain. The name Raindrop Cake comes from its appearance– which looks like a giant raindrop– as well as the taste. Since then, the unique looking dessert has become very popular. Inspired by a traditional Japanese dessert, Mizu Shingen Mochi, the dessert was introduced to the US by Chef Darren Wong at Smorgasburg in New York. Over the last few months, I’ve been very intrigued by the Raindrop Cake. Consume immediately.This low calorie and popular food trend can be easily made at home with just a few ingredients! Top with kuromitsu syrup and kinako powder.The raindrop cake should easily release from the bowl. Place your desired serving plate upside-down and on top of a rice bowl, and gently flip the plate and bowl over together.Cover, and transfer to the refrigerator for about 1-2 hours, or until you are prepared to eat the cake. Let rice bowls sit and cool on your counter until you can hold the bottoms.Strain through a fine mesh sieve into two rice bowls.Once the agar and sugar appear to be dissolved, turn off the water and continue to whisk for another minute.Keep mixture at a low boil while you whisk aggressively to ensure all of the agar and sugar dissolves into the water.After soaking, add the sugar (if using) and heat the saucepan on medium high, whisking as it comes to a boil.Let the agar soak in the water for at least one hour. After weighing the agar, rip the bar into small pieces and place into a small saucepan with the mineral water.~2 tbsp kinako (roasted soybean powder). Prepare to consume the “cake” on the spot after releasing it from the mold, as the entire concoction will melt within minutes. Be warned, however! Though it's a simple enough process (no raindrop mold necessary, just use a rice bowl!), the result is a fleeting one. Now a viral sensation that has reached as far as Brooklyn’s Smorgasburg, you can now make the Raindrop Cake easily at home with the right ingredients from our Baking: “Amai” Care Package. Because of its brilliant clarity and shape, the dessert was nicknamed “Raindrop Cake.” Mizu, or water in Japanese, and vegan agar agar are the main ingredients – immediately apparent with one bite as it rushes into your mouth just like a sip of water from a glass. The result of Kinseiken’s creativity was a jiggly, clear mound topped off with kinako (roasted soybean powder) and kuromitsu (a Japanese syrup). The company, already well-known for its sweet rice cake, shingen mochi, wished to highlight the region’s tasty mineral water. Mizu Shingen Mochi, otherwise known as Raindrop Cake, took the internet by storm in 2014 when it was launched by local confectionary shop Kinseiken. What started as a novel confectionery out of Yamanashi Prefecture, Japan, is now well-recognized around the world.
0 Comments
Leave a Reply. |