![]() This allows for the same texture but the raindrop is just slightly cloudy. I, however, couldn’t find (affordable, haha) cool agar in the US, so I used regular agar agar. Typically in Japan, you can get what is called “cool agar” which actually would make raindrop cake completely clear. It’s only available on weekends from June to September at the shop, but now you can make it at home! Notes about agar They wanted to showcase the area’s high quality water and thus, this dessert was born. Mizu Shingen Mochi originated from the traditional Japanese sweets shop, Kinseiken Daigahara in Yamanashi prefecture. Mizu means water and Shingen Mochi is a type of mochi, or traditional Japanese confectionary that was created during the Sengoku era as an emergency food. While the west may call it Raindrop Cake, it’s traditional name is Mizu Shingen Mochi. Paired with the nutty flavor of kinako and sweetness of the kuromitsu, this dessert is refreshing and tasty – perfect for summer! The origins of Raindrop Cake They deserve to be sprinkled on all the pancakes in the world. The “jelly” is made with water and agar agar (which is like gelatin but made from seaweed), which allows the refreshing qualities and flavor of water to show through. Julia Reinstein The brown sugar syrup and soybean flour it's served with are SO delicious. It is a round jelly-like dessert that is served with kinako, roasted soybean powder, and kuromitsu, which is black sugar syrup. What is Mizu Shingen Mochi (Raindrop Cake)?ĭespite it’s names, it is neither a mochi or a cake. The reactions are in and people are definitely excited. this weekend, thanks to Darren Wong of NYC. ![]() ![]() Place the raspberry in a round ice-making dish and pour mixture into it. Put small pan larger pot with ice water, chill while mixing for about 3 minutes. The cake finally made its first appearance in the U.S. Place water and mixture a small pan, mix it, and heat with a high heat. But to food fad fans on social media, the raindrop cakea soft and lightly flavored edible blobhas gone insanely viral. Early summer is typically tsuyu, or rainy season, in Japan, so I thought this is a perfect nod to the season. A sphere of clear gelatinous goo may not sound all that appetizing. ![]() Turn your stovetop to medium heat and bring the agar water mixture to a boil. I still can’t get over how *cute* this dessert is! Japanese desserts always tug at my heartstrings since many reflect the seasons and this Raindrop Cake is no different. Ingredients 3/4 cup water 1/8 tsp + 1/16 tsp agar powder toppings 1/2- 1 tbsp roasted soybean flour 1-2 tbsp Instructions 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. Cute □❤️ #raindropcake #mizushingenmochi #raindrop #japanesefood #cookingtiktok #fyp ♬ Aesthetic – Tollan Kim ![]()
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