I’m still puzzled by how the recipes work with the large amounts of agar, but I do have one theory. It would set within an hour and it did not dissolve in my mouth. When I used a larger amount of agar, the mixture was cloudy and the end result was very firm. Some recipes called for a few grams (which is the equivalent to a few teaspoons) and some called for barely 1/8 of a teaspoon. When I started reading through recipes, I found big discrepancies in the amount of agar used. However, based on all the descriptions I read about the raindrop cake, it’s supposed to be very delicate and only hold its form for about 30 minutes before dissolving. Normally, agar-based desserts have a somewhat firmer, jelly texture. It is commonly used in Asian desserts, especially any that have a jelly consistency. Agar is a a gelatin-like substance that is derived from algae.
#Raindrop cake mold trial
I’m documenting my findings here, so that hopefully you won’t have to go through the same trial and errors and can have success on the first try.Īgar. Before attempting to make it, I did a lot of research. (Even with the toppings, you’re looking at around 50 calories per serving.)Įven though the raindrop cake is only two ingredients, it actually took me several trials before getting the right proportions. The dessert is apparently also very popular in Japan because the raindrop itself is almost zero calories. The end result is a surprisingly refreshing dish which I really enjoyed. But it’s paired with roasted soy bean flour (kinako) and black sugar syrup (kuromitsu), which add sweetness and texture. The raindrop itself is made out of only two ingredients: water and agar. 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. Since then, the unique looking dessert has become very popular. Inspired by a traditional Japanese dessert, Mizu Shingen Mochi, the dessert was introduced to the US by Chef Darren Wong at Smorgasburg in New York. Over the last few months, I’ve been very intrigued by the Raindrop Cake. who sells at Smorgasburg, Brooklyn’s food flea market.This low calorie and popular food trend can be easily made at home with just a few ingredients! This Raindrop Cake is recreated by NYC-based chef Darren Wong. The cake should be eaten immediately otherwise the cakes melt into a puddle if left at room temperature for half an hour. So i made the Kinako and substituted the black sugar syrup with sugar cane jaggery syrup or you can replace with honey. I couldn’t find those authentic soya flour and black syrup. It is topped up with black sugar syrup (Kuromitsu) and roasted soya flour (Kinako) to put some taste in the bland cake. The moment you put in the mouth it melts into water and when you touch it ‘s simply jiggly.
It looks like jello. It is so delicate and tastes flavorless but refreshing. There are lot of speculations that it is not a cake.
Finally I got the right measurements and here it is – The Perfect Raindrop Cake. I experimented by adding more water, less agar or less water, more agar. I attempted 7 -8 times to make perfect raindrop cake. It was really challenging for me to adapt the recipe.
Initially I tried with “China Grass” from the local store but it didn’t work. I ordered it online as it was not available in local stores in India. The most important ingredient is agar agar which is jelly-like substance, obtained from algae. When I saw the video on social media, I was like I have to make it anyway. This raindrop cake is super trendy and going viral on the web.
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