![]() * 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 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. 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. 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. It is low in calories and can easily be made at home with just a few ingredients. 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. Raindrop cake (mizu shingen mochi) is a light and refreshing Japanese dessert. 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). Consume immediately.I have never heard of the raindrop cake until recently even though I worked in Japan in the late 1990’s. 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. ![]()
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