Japanese Raindrop Cake, also known as Mizu Shingen Mochi, is a unique dessert that originated in Japan. It is a jelly-like dessert made from water and agar-agar powder, served with Kinako (roasted soybean flour) and Kuromitsu (brown sugar syrup). This dessert is popular in Japan, and it has gained popularity worldwide because of its unique texture and appearance. The Raindrop Cake is transparent and looks like a giant water droplet. In this article, we will give you a detailed recipe for making Japanese Raindrop Cake. We will also provide nutritional information and tips for making the perfect Raindrop Cake.
Ingredients
The ingredients you will need to make Japanese Raindrop Cake are simple and easy to find. You will need:
1 cup of water
1/4 cup of sugar
1/4 cup of agar-agar powder
Kinako (roasted soybean flour)
Kuromitsu (brown sugar syrup)
Instructions
Step 1: Mix the agar-agar powder
In a small bowl, mix the agar-agar powder with 1/4 cup of water. Make sure to mix it well, so there are no lumps.
Step 2: Boil the water and sugar
In a small saucepan, bring 1 cup of water and 1/4 cup of sugar to a boil. Stir until the sugar dissolves.
Step 3: Add the agar-agar mixture
Once the sugar has dissolved, add the agar-agar mixture to the saucepan. Stir until the agar-agar powder has completely dissolved.
Step 4: Pour the mixture into a mold
Pour the mixture into a round mold. You can use a silicone mold, a glass bowl, or any other round container.
Step 5: Chill the mixture
Place the mold in the refrigerator and chill for at least 2 hours, or until the mixture has solidified.
Step 6: Serve the Raindrop Cake
Once the mixture has solidified, remove it from the mold and place it on a plate. Serve with Kinako (roasted soybean flour) and Kuromitsu (brown sugar syrup).
Nutrition
The nutritional value of Japanese Raindrop Cake is as follows:
Calories: 70
Carbohydrates: 18g
Sugar: 18g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Fiber: 0g
Tips for making the perfect Japanese Raindrop Cake
Here are some tips that will help you make the perfect Japanese Raindrop Cake:
Use high-quality agar-agar powder. The texture of the Raindrop Cake depends on the quality of the agar-agar powder.
Make sure to mix the agar-agar powder well with water so that there are no lumps.
Use a round mold to make the Raindrop Cake. A square or rectangular mold will not give you the same effect.
Chill the mixture for at least 2 hours. This will give the Raindrop Cake enough time to solidify and set properly.
When serving, make sure to drizzle the Kuromitsu (brown sugar syrup) over the Kinako (roasted soybean flour) for the perfect flavor combination.
Conclusion
Japanese Raindrop Cake is a unique and delicious dessert that is easy to make. With this recipe and our tips, you can make the perfect Raindrop Cake that will impress your friends and family. Enjoy!
