Raindrop Cake looks beautiful, has almost no calories, and is easy to make if you follow a few simple tips. It is not too late to make this beautiful and delicious Japanese summer dessert!
Ingredients:
10 g agar powder
300 g mineral water
4 tbs soy bean powder
4 tbs brown sugar syrup
Instructions
Instructions:
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Put the agar powder in a small saucepan.
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Add a little bit of water at a time (to avoid creating lumps) to the saucepan and continuously stir to dissolve the powder.
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Bring it to boil over heat then turn it down to simmer for 2 minutes over low heat stirring constantly.
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Turn it down and continue to stir constantly in the saucepan then transfer to a sink filled with water and continue to stir so that it cools quickly (make sure not to get any extra water in the pan).
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Pour it in an ice ball mold and fill half (semi sphere/half sphere?) place the lid on and fill the ball from the top hole. Leave it in the fridge to set for at least one hour.
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When it is set, remove from the mold and serve it with 1 tbs soy bean powder and 1 tbs brown sugar syrup
Notes:
- Consume within 30 minutes, otherwise it will melt.
- The mixture makes more than you need to fill, depending on the mold size. You can put the leftover to set in a small cup.
- I bought agar agar powder from Japan. If you would like to know more about the difference of coagulant, read here. The type of agar powder I used and the ingredients of original raindrop cake “Mizu Shingen Mochi” does start to re-liquify in room temperature, therefore it needs to be consumed quickly after serving.
more instructions please visit: https://www.chopstickchronicles.com/rain-drop-cake-%E6%B0%B4%E4%BF%A1%E7%8E%84%E9%A4%85/
