Maintaining a medium heat level, allow mixture to boil (without a lid) for one minute, then turn off heat. Turn your stove top to medium heat and bring the agar water mixture to a low boil. To serve, gently remove the Raindrop Cake from the mold and place on a plate. In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water. You can add a dollop of dark corn syrup to prevent crystallization.)
(Any crystals left will make it gritty and will crystalize the syrup after it’s cooled. To make syrup, boil 100ml water and dissolve 200g of dark brown sugarcane. Pour into mold and let set for at least 2 hours. Let the boiled solution cool to about 150 ☏. 2 cups spring water teaspoon agar powder or flakes 3 cups spring water agar stick, soaked in water for 30 minutes 3 cups spring water 6. Looking for a unique dessert Then, this Japanese raindrop cake, made with agar powder & smothered with a sweet sauce, is perfect for you. 100ml water (normal water will do it’s for the syrup)īoil 2 cups water, sprinkle in agar so it does not clump.1.20g agar powder (This is the minimal amount needed to hold its shape).2 cups water (Purest you can find, I used double carbon filtered, UV, reverse osmosis and ionized water).Below is the original recipe that I landed on that started it all. I learned everything I could about making jelly, experimenting with different agars and figuring out how a minor difference in water would make a big difference. 2.25 cups room-temperature water using purified water makes for a clearer raindrop cake 1/2 tsp.
#Japanese raindrop cake recipe how to#
That fascinated me and I decided I would figure out how to make it on my own. I read about a Shingen mochi made out of water. I started Raindrop Cake as a small side hustle based on a fondness for Japanese desserts. The attention it got took me by complete surprise. In April 2016 I launched Raindrop Cake at Smorgasburg in New York.
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