sitecancer.blogg.se - Mochi raindrop cake

It is believed to dissolve into the water if not eaten within 30 minutes of being served. Its self-destructing mechanism is a matter of fascination. The Japanese Raindrop Cake is sold at very few stores - it is also available in places outside Japan now - and cannot be packed for 'to-go' parcel because of its short shelf-life. It also goes well with honey and peanut powder. The transparent water cake is usually served with roasted soybean powder (known as Kinako) and black sugar syrup (known as Kuromitsu). The Japanese Raindrop Cake is traditionally known as Mizu Shingen Mochi - Mizu in Japanese means water and Mochi is a kind of dessert made of rice flour. In theory, the water is solidified using agar-agar and is then put into a spherical mould to be set. The water from these mountains is believed to be so tasty that it does not need any flavouring. It is made up of water from the Southern Japanese Alps, which is solidified just enough to be given a shape. Photograph: Japanese Raindrop Cake - a transparent drop cake that looks like a bubble of water - has taken the internet by storm. Consume immediately.The Japanese Raindrop Cake is traditionally known as Mizu Shingen Mochi. 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). Not only it is beautiful, it is also sweet and refreshing. The company, already well-known for its sweet rice cake, shingen mochi, wished to highlight the region’s tasty mineral water. Raindrop Cake is a different kind of cake it is transparent and filled with beautiful decor. 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.