RAINDROP CAKE

RAINDROP CAKE

This raindrop cake is a low calorie and popular food trend that can be easily made at home with just a few ingredients

Over the last few months, I’ve been very intrigued by the Raindrop Cake. 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. Since then, the unique looking dessert has become very popular.

INGREDIENTS:

• 3/4 cup water
• 1/8 tsp + 1/16 tsp agar powder

TOPPINGS

• 1/2- 1 tbsp roasted soybean flour
• 1-2 tbsp black sugar syup

DIRECTIONS:

1. In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water.
2. Turn your stovetop to medium heat and bring the agar water mixture to a boil. Maintaining a medium heat level, allow mixture to boil (without a lid) for one minute, then turn off heat. Try to be as accurate with the timing as possible. If you don't heat long enough, your agar won't be fully dissolved. If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times. Pour mixture into molds. You should have enough to fill exactly two cavities if you are using the silicone molds I used.
3. Place molds into the fridge to set. I recommend letting them set overnight, or at least 10 hours. When they are ready, they should easily slide out just by you slightly tilting the molds. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes. Add your cakes to a plate. Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side.

NOTES:

1 cake is about 30-50 calories, depending on how much of the toppings you add.

Recipe Adapted From kirbiecravings.com