Best 2 Giant Raindrop Cake Recipe By Tasty Recipes
Indulge your senses with the Giant Raindrop Cake, a mesmerizing culinary creation that captures the essence of purity and elegance. This unique cake, also known as Mizu Shingen Mochi, originated in Japan and has gained global recognition for its captivating appearance and refreshing taste. Made with a base of agar agar, a natural gelatin derived from seaweed, the cake resembles a giant raindrop, suspended in a pool of kinako powder (roasted soybean flour) and drizzled with kuromitsu (black sugar syrup). The Giant Raindrop Cake is a testament to simplicity, allowing the natural flavors of its ingredients to shine through. It offers a delicate, jiggly texture that bursts with a refreshing sweetness, leaving a lasting impression on the palate. Whether you're a fan of Japanese cuisine or simply seeking a unique and visually stunning dessert, this Giant Raindrop Cake is sure to tantalize your taste buds and create a memorable dining experience. In this article, we'll guide you through the step-by-step process of making this captivating dessert, providing you with all the necessary ingredients, detailed instructions, and helpful tips to ensure success in your culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY BLOSSOM RAINDROP CAKE RECIPE BY TASTY
Here's what you need: agar powder, sugar, water, salted cherry blossom, agar powder, sugar, fat free milk, brown sugar syrup, matcha, ice ball tray
Provided by Spencer Kombol
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
- Pour the water into a small pan, then add the agar mixture and stir.
- Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
- Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
- Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
- In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
- Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
- Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
- Move the pan to the ice bath and chill for 2 minutes.
- Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
- Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
- Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong
Nutrition Facts : Calories 87 calories, Carbohydrate 13 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 12 grams
GIANT RAINDROP CAKE RECIPE BY TASTY
Here's what you need: cold water, japanese agar agar powder, ultra-fine baker's sugar, golden brown sugar, water, soybean flour
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 6
Steps:
- To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
- Add the sugar and whisk again to combine.
- Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
- Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
- Refrigerate overnight, or until set.
- Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
- Invert the raindrop cake onto a large plate or cutting board.
- Top with the roasted soybean flour and brown sugar syrup.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 111 calories, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 28 grams
Tips:
- Use fresh ingredients: The quality of your ingredients will directly impact the taste of your giant raindrop cake, so be sure to use fresh fruit and vegetables.
- Don't overmix the batter: Overmixing the batter will make the cake tough, so be sure to mix it only until the ingredients are just combined.
- Bake the cake in a water bath: Baking the cake in a water bath will help to keep it moist and prevent it from cracking.
- Let the cake cool completely before serving: The cake will need to cool completely before you can serve it, so be sure to plan ahead.
- Serve the cake with your favorite toppings: You can serve the giant raindrop cake with a variety of toppings, such as fresh fruit, whipped cream, or ice cream.
Conclusion:
The giant raindrop cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized with your favorite flavors and toppings. So next time you are looking for a unique and impressive dessert, be sure to give the giant raindrop cake a try!
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