The unique, transparent look of the Japanese raindrop cake gives creative chefs and amateurs alike plenty to play with, making this delicacy an exciting form of jelly art. Defining the taste is also a challenge and the most common attempt to explain it is “water-like.” Like a droplet of dew, it may not be satiating, but what a dreamy experience! It slightly depends on the recipe, but in general, raindrop cakes are less thick than jelly and melt in the mouth quite quickly. Yet, the most alluring features of this sweet are no doubt its texture and surreal appearance. The roasted, peanut-y flavor on one hand and the sweet, intense taste of the syrup on the other hand, combined with the refreshing quality of the Japanese raindrop cake, makes for a killer summertime dessert. This round-shaped gelatin dessert was originally served with kinako (roasted soybean powder) and kuromitsu (black sugar syrup) on a takeaway boat plate. What is a Japanese Raindrop Cake (Mizu Shingen Mochi)? Its wobbly, see-through texture still sparks people’s imaginations thanks to all the dazzling variations on the dessert that still circulate the internet. The calorie-free peace of heaven sold out and went viral. took off only two years later, when Chef Darren Wong brought it from Japan to debut at the Brooklyn Smorgarsburg. This strawberry, mint and mango combination is my favorite.Mizu shingen mochi, the so-called Japanese raindrop cake, took Japan by storm in 2014, but its path to celebrity in the U.S. Add fruit and refrigerate for at least two hours before serving. To add the mix-ins, pour the liquid into molds and let sit at room temperature for 15 minutes before adding fruit. I add mint as well - yum! Try adding your own combination of fruits or sprinkles as the treat starts to set. I think the water cake is totally bland by itself, so I added sprinkles or very small chopped fruit that have soft, not-too-fibrous textures (like mango and strawberry). Add fruit if desired and refrigerate for at least two hours to set. Add agar-agar dessert powder and let simmer for a minute until completely dissolved and liquid is clear. USING AGAR-AGAR READY-MIX DESSERT POWDER? INGREDIENTS:īoil water. Soak the agar stick in water to rehydrate it. ½ agar stick, soaked in water for 30 minutes.USING AGAR POWDER OR FLAKES? INGREDIENTS:īoil water. Note: Always dissolve the agar completely before adding sugar. Use a silicone mold or small, shallow bowls to form the semi-circle raindrop shape (although you can also use any other desired shape). Make your raindrop cake by following the instructions below. As for the sensation of eating it? It starts out feeling like putting a delicate JELL-O in your mouth - and then it just smooshes into water. They taste like premium, extra-refreshing water, just ever-so-slightly sweet. Raindrop cakes feel like JELL-O but not as firm and definitely more delicate. It is sold as powder, flakes, sticks or prepackaged in boxes with sugar already mixed in. You can easily find it in an Asian market, health food store or online. It is vegan (unlike gelatin, which is made from animal byproducts), calorie free, fat free, tasteless, zero carb and full of fiber. Agar is a gelling agent made from seaweed. Growing up in an Asian household, agar was a commonly used ingredient. I’m not familiar with that particular dessert, but I am very familiar with its main ingredient: Agar, sometimes called agar-agar or kanten. The dessert is actually derived from a Japanese dessert called mizu shingen mochi. I’m here to give you these details, including a recipe to make your own and some suggestions for making your raindrop cake version a more exciting one! The viral “Raindrop Cake” has left many of us raising our eyebrows and longing for more information.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |