Check your raindrop cakes have set, then add one to each dish on top and serve immediately.Now sprinkle the matcha green tea powder over the top of the chocolate so it looks like baby grass. Divide the cookie crumbs between 4 serving dishes (rectangular sundae-type dishes are good here) and drizzle over a little chocolate syrup if liked.Alternative you can pulse them a few times in a food processor for the same result. 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. While the desserts are setting you can put the chocolate cookies in a resealable bag and use a rolling pin to break them into crumbs.Chill it in the fridge for 1 hour or until set.Let it cool slightly and divide it between 4 spherical moulds.Now bring the mixture to a boil then simmer it for 2 minutes or until every trace of the agar has dissolved.The sugar should dissolve right away but agar can take some time. Continue, adding the water gradually, until all the agar has dissolved. Combine the sugar with the agar in a saucepan, then add a little of the water and mix.The subtle green tea flavour goes nicely with the chocolate and offers additional flavour since the raindrop cake itself has such a subtle taste. Now you can see why this is the dessert everyone’s talking about! The reason we are using matcha in this recipe is to pay homage to the fact this dessert is a Japanese creation. However we are taking the dessert to the next level by showcasing it on earth and grass (or chocolate cookie crumbs and matcha green tea powder!) Then it really will look like a freshly landed raindrop on the ground or delicate dew on a spring morning – you get the idea.
Those three ingredients are all you need to prepare the basic raindrop. This is not the case! You need powdered agar which is available from the supermarket or an Asian food store, along with some white sugar and water. Unfortunately many people either assume it’s hard to make or you need some ingredients which are difficult to find. This transparent confection went viral in Japan a couple of years back but thanks to the internet interest in this unusual dessert there is a resurgence of interest. Raindrop cake is traditionally made with agar (kanten) rather than gelatin but for the most translucent look agar works best since gelatin can be a bit cloudy. It looks like a raindrop and tastes sweet and smooth. * optional – since it’s summer, I think adding a bit of minty flavor to the raindrop cake really helps cool down the heat.Raindrop cake, which is also known as Japanese water cake or mizu shingen mochi, is one of the most stunning looking desserts you can get.
It is also worth mentioning that agar is odourless and tasteless, which is why the flavours do come from the toppings. 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. For the raindrop cake recipe, the powdered form is used. Its appearance of a real-life imitation of a raindrop allows it to be served with more toppings such as jellies, honey, molasses, peanut powder, and so on to bring in a little more flavor.
The whole concept is that since the raindrop cake is basically flavorless gelatin, you need to have ‘accessories’ that adds flavor and sweetness. The cake has a composition of spring water, roasted soy flour, agar, and black sugar syrup. I also substituted the kinako and kuromitsu with chunky red bean paste and heavy cream. Now, if you want to make this completely vegan, then you can use agar. For me, I prefer the gelatin texture over the agar texture so I’m substituting agar with gelatin. 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. 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.
0 kommentar(er)
