1 tsp mint extract (or 2 drops of mint oil)*.So please enjoy this healthy dessert, it’s like eating air 🙂 Ingredients So instead, I found that a semi-spherical bowl works the best, especially if it’s glass since you can dip the glass bowl in warm water prior to removing the cake and it will slide out easily. Red bean is a very popular ingredient in Japanese and Chinese desserts and you can get the recipe here.Īt first, I tried to use a silicone ice ball maker to put the raindrop cake but the ‘cake’ was way too soft that I couldn’t remove it from the ball. The whole concept is that since the raindrop cake is basically flavorless gelatin, you need to have ‘accessories’ that adds flavor and sweetness. I also substituted the kinako and kuromitsu with chunky red bean paste and heavy cream. The gelatin-like cake is made using agar (opens in a new tab), a clear, animal product-free version of gelatin. Now, if you want to make this completely vegan, then you can use agar. For me, I prefer the gelatin texture over the agar texture so I’m substituting agar with gelatin. translucent treasure becomes a blank canvas where the skys the limit for toppings and flavor combinations. So it’s much harder to find agar agar unless you have a Asian market near you or else you can buy it on Amazon. DIY Raindrop Cake - Molecular Gastronomy Kit. The hardest part about making the raindrop cake is the ratio of gelatin and water. I guess you can call it a dieter’s dessert. So what’s so special about the raindrop cake? It just look amazing with a dome shaped gelatin and very mild flavor. While a raindrop that falls from the sky doesn't typically taste like much of anything, the. Filling instructions: Sprinkle gelatin over water and leave to bloom. The cake is made of agar, water from natural springs, black sugar syrup, and roasted soy flour. Instead of using rice as the mochi, mineral water and agar was used in its place. condensed milk and cream mixture (ratio to taste). Turns out it was originally known as Shingen Mochi (信玄餅) which is made of rice cake with kinako (roasted soy flour) and kuromitsu (black sugar syrup). I have never heard of the raindrop cake until recently even though I worked in Japan in the late 1990’s.
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