![]() Store leftover syrup in a jar and refrigerate. Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring until the sugar is completely dissolved. To unmould, loosen the edges with a thin flat blade, then turn the mould upside down over a plate and press the bottom to release. ![]() Without refrigeration, the dessert loses its shape in about 30 minutes. It is virtually calorie-free and has a fresh, subtle taste. Chill in the refrigerator at least 1 hour, preferably overnight. raindrop cake, delicate gelatinous dessert of Japanese origin that is made of spring water or mineral water and agar powder and that derives its name from its large raindrop shape. Bring to a vigorous boil over medium heat, boiling for 2 minutes while stirring constantly. In a small saucepan, pour in the agar, then gradually add the water, stirring to dissolve. You can use spherical ice cube moulds made out of silicone but I found half-cup silicone moulds for poaching eggs that work just fine.Ģ50ml soda water or unflavored mineral waterġ tablespoon kinako or soybean powder, dividedġ tablespoon kuromitsu or black sugar syrup, divided (recipe follows) ![]() Sprinkle the agar powder evenly across the surface of the water. It glistens meltingly on the plate and invites a taste.Ī word about the moulds. In a small saucepan, mix the water with the sugar and salt. One caveat is that although the raindrop cake can be made ahead, as soon as it is unmolded at room temperature, it has to be eaten within 15 minutes because it starts to melt. Tap water has impurities that cloud the cake but it is still edible. 4 salted cherry blossoms 1/2 tablespoon agar 1/2 tablespoon granulated sugar 1 cup mineral water Brown sugar syrup Soy bean powder. To achieve a transparent or translucent cake you should use mineral or soda water. These lightly sweet jiggly desserts topped with brown sugar syrup and soybean powder define food as art. And you only need 1/2 tablespoon of kinako and kuromitsu for this extraordinary dessert that is about 80 calories. And so is the syrup but it is easy to make at home. The powder is available at Japanese grocery stores or pan-Asian supermarkets. Called “mizu shingen mochi” in Japanese, agar agar powder is added to water to make a “cake” that is quite tasteless, so it is served with condiments: a nutty soybean powder (kinako) and sweet black sugar syrup (kuromitsu).
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