Food · Uncategorized

Japanese Raindrop Cake Cubes

Remember this scene from bug’s life where they drink water drops off of leaves. Wish that you could taste a drop of water or perhaps a raindrop? Well, now you can!

New York chef Darren Wong debuted the “raindrop cake” at weekly food market Smorgasburg, and the Internet loves it.

I have come to you with an amazing recipe for the delicate raindrop cake with a little twist of my own! Typically a raindrop cake is in the shape of a sphere but today I’m going to make these in the shape of a cube. However, if you do want to make it in the form of a sphere, simply use a rounded silicon mold instead of a cubes one.

Ingredients you will need:

  1. For the cake
  • 2 tsp(4 g) Agar/Kanten powder or 1 agar/kanten stick
  • 2 cups of Mineral water
  • silicon ice cube mold (optional)
  • 3 tbsp(or as per taste) sugar(optional)
  • clear extracts like peppermint, vanilla, orange blossom or rosewater(optional)
  • strawberry, mango or any other fruit piece (optional)
  • sesame seeds (optional)
  1. For the brown sugar syrup( kuromitsu)
  • 2/3 cup water
  • ½ cup brown or demerara sugar
  1. roasted soybean flour (kinako)

If you are using the agar/kanten powder:

  • In a heavy bottom saucepan, add the agar and water.
  • Whisk the mixture together on a medium-high heat; be careful not to let the liquid over boil.
  • Make sure the agar powder has completely dissolved and the mixture is clear. Add in the sugar and extract at this point and let the sugar completely dissolve as well.

IMG_20161007_195741589.jpg

  • In the end, you should have a clear liquid. Pour these in your silicon mold and set them aside to cool.
  • If you want to improve the aesthetics of your dessert, put a fruit piece or sesame seeds in the liquid before setting it aside to cool.
  • Agar sets much faster than gelatin so no need to put it in the refrigerator.
  • Unlike gelatin, agar is very forgiving so you can heat it again to melt it; add more powder if it doesn’t set properly and add more water if it’s too hard.

If you are using agar sticks:

  • Cut it up into small pieces and soak in a jar of water for 15-20 minutes

img_20161007_193343070

  • Drain the water and transfer the soaked agar pieces in a heavy bottom saucepan

img_20161007_195113837

  • Add your water in the saucepan and whisk till the strips are completely dissolved and there are no little pieces left. The mixture should be clear.
  • Add in the sugar and extract at this point and let the sugar completely dissolve as well.
  • In the end, you should have a clear liquid. Pour these in your silicon mold and set them aside to cool.
  • If you want to improve the aesthetics of your dessert, put a fruit piece or sesame seeds in the liquid before setting it aside to cool.
  • Agar sets much faster than gelatin so no need to put it in the refrigerator.
  • Unlike gelatin, agar is very forgiving so you can heat it again to melt it; add more powder if it doesn’t set properly and add more water if it’s too hard.

To make the brown sugar syrup:

  • In a heavy bottom saucepan, add your brown/demerara sugar and water.

img_20161007_202828196

  • Mix till the sugar is completely dissolved

IMG_20161007_202835113.jpg

  • At this point add some maple syrup for extra sweetness
  • Transfer into a bottle and store in a cool place.

As I mentioned before, the agar sets very fast so no need to wait hours before tasting this delicious raindrop. Serve the raindrop cake with the brown sugar syrup and roasted soybean flour.

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GALLERY:

img_20161007_193410568    img_20161007_194903835    img_20161007_195741589

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