* 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. Remove from heat and pour into measuring cup and let cool for 5 minutes. Add your sugar and wait for all the sugar to dissolve before lowering the heat. In a pot, heat up your water but do not let it get to a boil. While that sits, create your clear mixture on the stove. Boil solution until all the agar is gone and water looks clear. Prepare your gelatin mixture in a separate bowl, stirring the gelatin mixture in with water and letting it sit. Heat on medium/high for 3-4 minutes, until boiling. I also substituted the kinako and kuromitsu with chunky red bean paste and heavy cream. In a small pot, add tsp of agar to 2 cups spring (or bottled) water and stir 2. 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.
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