#Japanese raindrop cake recipe how to
How to Make Water Droplets out of Sugar. 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. 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. It doesnt even pop it just sort of instantly dissolves. Yes, it is squishy, yes, it is jiggly, but the second it enters your mouth, it melts into water. Is Raindrop Cake just Jello?Ī lot of people have been saying the Raindrop Cake is just water jello, but I am here to tell you they are WRONG. Wong told Slate that eating the Raindrop Cake tastes like eating a giant raindrop. The cake is very mild and very much about the delicate texture the melts in your mouth.7 days ago. Since the cake itself has almost no taste, its served alongside roasted soybean flour (kinako) and a sugary syrup called kuromitsu. Too little agar and the drop wont hold its shape, too much and it becomes cloudy and more silicone than raindrop. 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.