Heat the pot over medium high heat and bring to a boil while stirring slowly continuously. Repeat until agar agar is dissolved in all the water. Then add a little more water and mix well. I used a silicone spherical ice mold to make these drop completely round. Slowly add a little water and mix until combined. If you want your drop to flop down like real water, add more, otherwise just do as package instruction then the shape will hold. Note that gelatin is not vegan, so if that is a concern, be sure to consider something else.Īs stated, the more water concentration the softer your drop will be.
Just watch or maybe test with different levels of water to see which would give the best water shape. The Raindrop Cake is New York Citybased chef Darren Wong ’s take on the mizu shingen mochi, an intriguing Japanese cult dessert made from mineral water and gelatin or agar and served with. Shingen mochi is a Japanese confectionery that designed this dessert back in 2013 and named it, and as more and more people are discovering it, its popularity on social networks is growing. Now, if you can’t find any carrageenan, then agar powder, gelatin, and the like can be substituted as well. The name raindrop cake under which he is popular on Instagram was given because it looks like a drop of water. So if you can’t find the brand in a nearby store, try carrageenan and use the same or more water ratio as package instruction. This CoolAgar is formulated of Carrageenan, a gelling agent. Most of the drops in Japan are made using CoolAgar with a larger ratio of water (to make it wiggly soft and clear). Of course, the type of jelly powder being used is what makes one drop different from another. Of course, white pure sugar or any nonbrown color sugar would work.
#Japanese raindrop cake recipe free#
To make sure the drop is clear, using distilled water is recommended. Ingredients 2 2/3 cups water, divided 2 1/2 tsp agar powder cup powdered sweetener 1/4 cup sugar free syrup 1/2 cup heavy cream food coloring, optional.
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