This low calorie and fashionable meals pattern might be simply made at dwelling with only a few elements! 
Over the previous few months, I’ve been very intrigued by the Raindrop Cake. Impressed by a standard Japanese dessert, Mizu Shingen Mochi, the dessert was launched to the US by Chef Darren Wong at Smorgasburg in New York. Since then, the distinctive trying dessert has turn into very fashionable. 
The title Raindrop Cake comes from its appearance- which appears to be like like an enormous raindrop- in addition to the style. While you chew in, the dessert dissolves in your mouth, like consuming rain. The dessert could be very delicate and is meant to solely maintain its type for about half-hour.
Reading: How to make a raindrop cake
The raindrop itself is made out of solely two elements: water and agar. By itself, the cake is pretty tasteless. But it surely’s paired with roasted soy bean flour (kinako) and black sugar syrup (kuromitsu), which add sweetness and texture. The tip result’s a surprisingly refreshing dish which I actually loved. The dessert is seemingly additionally very fashionable in Japan as a result of the raindrop itself is nearly zero energy. (Even with the toppings, you’re round 50 energy per serving.)
Despite the fact that the raindrop cake is barely two elements, it truly took me a number of trials earlier than getting the proper proportions. Earlier than trying to make it, I did plenty of analysis. I’m documenting my findings right here, in order that hopefully you gained’t need to undergo the identical trial and errors and may have success on the primary attempt.
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Agar. Agar is a a gelatin-like substance that’s derived from algae. It’s generally utilized in Asian desserts, particularly any which have a jelly consistency. Usually, agar-based desserts have a considerably firmer, jelly texture. However, based mostly on all of the descriptions I learn concerning the raindrop cake, it’s alleged to be very delicate and solely maintain its type for about half-hour earlier than dissolving.
After I began studying by recipes, I discovered massive discrepancies within the quantity of agar used. Some recipes known as for a number of grams (which is the equal to some teaspoons) and a few known as for barely 1/8 of a teaspoon. After I used a bigger quantity of agar, the combination was cloudy and the top end result was very agency. It will set inside an hour and it didn’t dissolve in my mouth. I’m nonetheless puzzled by how the recipes work with the big quantities of agar, however I do have one concept. I believe that the recipes that decision for the bigger quantities of agar are utilizing a particular agar, though the recipes simply say “agar powder.” I observed a number of movies discuss utilizing a Japanese-style agar or a Cool Agar. I’ve by no means labored with both, however simply the title Cool Agar makes me assume it’s an agar that might maintain the crystal clear look and never flip cloudy like common agar powder does. I additionally assume that the Japanese model could also be firmer than the one launched within the US. After I was trying on the movies, the muffins didn’t appear to be fairly as delicate.
After I used a really small quantity of agar, the water did simply barely flip right into a cake. At first, I attempted 1/8 tsp. This was sufficient to permit the muffins to set, however they have been a bit too delicate. After I tried to take them out of the molds, they broke in half. So I performed round with it, growing a bit extra agar at a time, till I discovered the proper stability. I used to be shocked by how a lot of a distinction a tiny little bit of agar might make. As an example, including only one extra 1/8 tsp was sufficient to make the cake look extra opaque than translucent.
Water. The unique recipe requires mineral water. I attempted it each with mineral water and filtered water and didn’t actually discover a lot of a distinction. Since we don’t normally have mineral water in the home, I’m simply going to stay to filtered water to any extent further.
These are the fundamental elements you want: 
The agar powder might be discovered at most Asian supermarkets. Ensure you purchase one that’s pure agar powder. The 2 toppings (roasted soybean flour and black/brown sugar syrup) can simply be discovered at a Japanese market, although you may as well make the syrup your self. It’s principally a easy syrup made with brown sugar.
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To get the form, I purchased this Freshware 6 Cavities Half Circles Silicone Mould. It appeared to be about the proper measurement as those I’ve seen in photographs and you may make six at a time. In addition they slide out very simply. You may attempt utilizing different comparable formed molds, simply be sure you use one thing that permits you to simply take away these as a result of they’re delicate and also you don’t wish to break them. I’ve seen individuals use the sphere ice ball molds. I truly personal these as effectively, however I wasn’t certain how effectively they’d end up in these, so I didn’t attempt. 
General, I truly actually loved this dessert. The soybean powder combined with the black sugar syrup is a scrumptious mixture. When eaten with this water cake, it turns into a really mild and refreshing dessert.
Particular Instruments
Freshware 6 Cavities Half Circles Silicone Mould*
*A number of the hyperlinks contained on this submit are affiliate hyperlinks. Very similar to referral codes, this implies I earn a small fee if you buy a product I referred (at no further cost to you).
Replace: Since this submit I’ve experimented with this cake much more and discovered methods to make it appears to be like crystal clear, just like how it’s served at cafes. You may take a look at my cherry blossom model to study extra.
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