Raindrop Cake is basically a Japanese clear and dense jelly dessert that looks like a big drop of rain. It’s called “Mizu Shingen Mochi” in Japan. This is alternatively called “Water cake”, “Unicorn Tear” and “Edible Water Bottle”.
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Step 1: Ingredients
- 560 ml (1 1/3 cup) Mineral Water
- 1/4th tsp sugar
- 1/4th tsp agar agar
- 1 tbsp kinako (roasted soy bean flour)
- 1 tbsp black sugar syrup (substitute with honey or sugar cane Jaggery syrup)
Step 2: Instructions
- Put 1/4 tsp sugar and 1/4 tsp agar agar in the sauce pan. Give a mix.
- Then slowly add 260 ml/ 1 1/3 cup of mineral water.
- It's very important to use mineral water because it enhances the transparency and sweetness of the cake. Mix it.
- Make sure the agar is completely dissolved in the water.
- Bring it to a rapid boil.
- Once done, put in a round or sphere mold.You can try different flavors like I put tutti futti in one mold and some fruits (mango, strawberry, blueberry, mint leaves, basil leaves, etc) in another one. It adds some color to the bland raindrop cakes.
- Keep in refrigerator for at least 1 hour.Then demold the cake. It will look like a big raindrop.
- It is served with kinako (roasted soy bean flour)and Kuromitsu (black sugar syrup) - See more at: http://sharmilazkitchen.com/recipe-items/raindrop...