RAINDROP CAKE MOLD HOW TO

The raindrop cake, or mizu shingen mochi, is supposedly a variant of rice cake, originally made with pristine water from the Japanese Alps and solidified using granulated sugar, agar (a jelly like substance), and soybean powder. You might be thinking, ‘That’s clearly a lump of Jell-O.’ But not so fast. The dessert is very delicate and is supposed to only hold its form for about 30 minutes. When you bite in, the dessert dissolves in your mouth, like eating rain.

The name Raindrop Cake comes from its appearance– which looks like a giant raindrop– as well as the taste. The dessert originated in Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert. It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. Raindrop cake is actually called “Mizu Shingen Mochi” in Japanese. The delicate cake dissolves in your mouth and is flavored with spring cherry blossoms, syrup and roasted soybean flour. This unique low-calorie dessert looks and tastes like a giant raindrop. Darren Wong is the creator of the Raindrop Cake that currently is being sold at Smorgasburg.

RAINDROP CAKE MOLD HOW TO

But if you can’t make it to the Big Apple this summer, check out how to make the water bead cake for yourself: How much does a Raindrop Cake cost? Consume immediately.Debuting in America this spring, the renamed ‘Raindrop Cake’ will be available from Darren Wong at Brooklyn’s seasonal Smorgasburg food fair beginning this weekend. Top with kuromitsu syrup and kinako powder.The raindrop cake should easily release from the bowl. Place your desired serving plate upside-down and on top of a rice bowl, and gently flip the plate and bowl over together.Cover, and transfer to the refrigerator for about 1-2 hours, or until you are prepared to eat the cake. Let rice bowls sit and cool on your counter until you can hold the bottoms.Strain through a fine mesh sieve into two rice bowls.Once the agar and sugar appear to be dissolved, turn off the water and continue to whisk for another minute.Keep mixture at a low boil while you whisk aggressively to ensure all of the agar and sugar dissolves into the water.After soaking, add the sugar (if using) and heat the saucepan on medium high, whisking as it comes to a boil.Let the agar soak in the water for at least one hour. After weighing the agar, rip the bar into small pieces and place into a small saucepan with the mineral water.~2 tbsp kinako (roasted soybean powder).Prepare to consume the “cake” on the spot after releasing it from the mold, as the entire concoction will melt within minutes. Be warned, however! Though it's a simple enough process (no raindrop mold necessary, just use a rice bowl!), the result is a fleeting one. Now a viral sensation that has reached as far as Brooklyn’s Smorgasburg, you can now make the Raindrop Cake easily at home with the right ingredients from our Baking: “Amai” Care Package. Because of its brilliant clarity and shape, the dessert was nicknamed “Raindrop Cake.” Mizu, or water in Japanese, and vegan agar agar are the main ingredients – immediately apparent with one bite as it rushes into your mouth just like a sip of water from a glass. The result of Kinseiken’s creativity was a jiggly, clear mound topped off with kinako (roasted soybean powder) and kuromitsu (a Japanese syrup). The company, already well-known for its sweet rice cake, shingen mochi, wished to highlight the region’s tasty mineral water. Mizu Shingen Mochi, otherwise known as Raindrop Cake, took the internet by storm in 2014 when it was launched by local confectionary shop Kinseiken. What started as a novel confectionery out of Yamanashi Prefecture, Japan, is now well-recognized around the world.

Raindrop cake mold