* optional – since it’s summer, I think adding a bit of minty flavor to the raindrop cake really helps cool down the heat. Add the blue jelly and cover with the lid, and fridge for 30 minutes. Pour the star mixture over the water jelly. Using a skewer or toothpick, scratch the surface of the chilled water jelly. Move the pan to the ice bath and chill for 2 minutes, stirring occasionally. 1 tsp mint extract (or 2 drops of mint oil)* Reduce the heat to low and cook for 2 minutes.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. You will need the following Raindrop cake ingredients for 1 serving : ¾ water. Carefully pour into mold and set for 2 hours at room temperature. Remove from heat and pour into measuring cup and let cool for 5 minutes. Boil solution until all the agar is gone and water looks clear. Bring to a gentle boil, then lower heat and let simmer, whisking constantly until agar-agar is dissolved, approx. Add water, cointreau, two-thirds of the sugar, and half the agar-agar to a pot. For me, I prefer the gelatin texture over the agar texture so I’m substituting agar with gelatin. Heat on medium/high for 3-4 minutes, until boiling. pot (small) whisk Grease cake mold and set aside. 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. Instructions Soak gelatin in one cup water and keep aside Add sugar to one cup water and allow to boil Add gelatin and let it dissolve In a bowl take out. 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). We decided to try the ultimate Japanese-inspired dish by using our cherry blossom Clear Whey Isolate to flavour a raindrop cake.I have never heard of the raindrop cake until recently even though I worked in Japan in the late 1990’s. Heat on low/med on stove, stir until all sugar crystals are completely. For a sweet dessert, give this artful recipe. Combine dark brown sugar and cup wat in a small saucer and stir 2. Raindrop cake is a traditional jelly-like Japanese dessert, usually made from water and agar powder and topped with black sugar syrup and roasted soybeans. As the name suggests, the Japanese Aloe Vera Sakura Raindrop Cake is a colourful dessert with aesthetic appeal. It’s a delicate, floral flavour, making it the perfect match for our Clear Whey Isolate, which is a refreshing, light protein drink - an innovative alternative to your traditional milky shakes. Cherry blossom is a not only an entire season that’s celebrated in Japan, but it’s grown into a popular flavour for edible sweet treats too. We’re transporting you to Japan with this truly unique recipe. Broaden your horizons and put new tastes to the test with our World’s Kitchen range - ideal to shake up your day-to-day nutrition. You might not be able to travel as much as you’d like to right now, but we’re here to make sure you can still enjoy the flavours you love from all around the world. Step 1: Ingredients 560 ml (1 1/3 cup) Mineral Water 1/4th tsp sugar 1/4th tsp agar agar 1 tbsp kinako (roasted soy bean flour) 1 tbsp black sugar syrup (. We’re celebrating our favourite flavours from all over the globe in our World’s Kitchen range.
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