![]() ![]() ![]() * optional – since it’s summer, I think adding a bit of minty flavor to the raindrop cake really helps cool down the heat. 1 tsp mint extract (or 2 drops of mint oil)*.So please enjoy this healthy dessert, it’s like eating air □ Ingredients If you need all the recipes of a menu, you must order them individually. ![]() 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. Please note that each recipe contains only one dish. Ingredients Agar agar powder - 3/4 to 1 teaspoon Water - 2 cups Sugar - 2 tablespoons (3-4 if you prefer it sweeter) Optional - Berries, mint leaves, food. 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. The whole concept is that since the raindrop cake is basically flavorless gelatin, you need to have ‘accessories’ that adds flavor and sweetness. Make Raindrop Cake at home 1g agar ( of a block) 250ml mineral or filtered water 2 tsp granulated sugar (optional) 2 tbsp kuromitsu (see recipe) 2 tbsp. 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. Measurement is extremely important for this recipe. Recipe type: Dessert Cuisine: Japanese Serves: 4 cups Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Print Mizu Yokan is a delicious Japanese dessert packed the protein and flavors of red beans. I guess you can call it a dieter’s dessert. 2021 Raindrop cake is actually called Mizu Shingen Mochi in Japanese. Tsubuan (smooth red bean paste) or koshian are two types of red azuki beans (coarse red bean paste). So what’s so special about the raindrop cake? It just look amazing with a dome shaped gelatin and very mild flavor. It is just a jelly dish made out of red azuki beans, agar, and sugar. 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 Comments
Leave a Reply. |