![]() ![]() The finished texture of the raindrop cake is a lot like jello but with even more wobble - some have said it looks like a silicon breast implant, something we really don’t suggest you try to eat. Use distilled rather than tap water to achieve a perfectly clear cake-I realized this six cloudy cakes in. Raindrop cake is a dish is originally from Japan and is made using water mixed with agar agar. If you don’t want to buy a mould, a small rice bowl with a round bottom works wonderfully (the raindrop slides right out). Kitchen supply stores will also have silicone moulds to achieve the raindrop shape. Opt for the powdered stuff as it’s easier to measure and dissolve. A very blank canvas,” he says of the original raindrop cake.Īgar can readily be found at Asian grocers (it’s a staple in southeast and east Asian desserts) in the form of dried strips or powder. He also topped a bunch of the cakes with gold leaf, mango puree, mint leaves and dehydrated avocados and raspberries. At his home kitchen in Mississauga, Placko made a version that uses 1/8 tsp agar, and added sugar and rosewater for flavour. Too little agar and the drop won’t hold its shape, too much and it becomes cloudy and more silicone than raindrop. “Gelatin gives a more elastic texture whereas agar will provide a more crumbly texture, which I think is the effect it’s going for.” He says the key is getting the right balance of water and agar, a jellylike substance derived from seaweed, to achieve that delicate effect so that when you tap it with a spoon, the cake collapses rather than bounces (much like a raindrop). I asked chef John Placko, a molecular cuisine instructor, for some raindrop cake tips. This month, Australian Japanese restaurant Harajuku Gyoza got into the action by making their own sweetened version.īy now you can find online recipes on how to recreate the raindrop cake at home but I wanted to get some local help. ![]() ![]() Wong, who works at a digital marketing firm, got the idea to bring it to the States. The cake first went viral in 2014 when Japan’s Kinseiken Seika Company made a clear version of its shingen mochi, a soft mochi rice cake topped with roasted soybean flour and syrup. Since I refuse to spend $8 on flavourless jelly, I sought to make my own.īut first, a backgrounder. The dessert has been making the rounds across international media outlets for the past two months, spurred on by New Yorker Darren Wong, who started selling it for $8 a pop at a Williamsburg (of course) food market called Smorgasburg in April. After 30 minutes or so, the whole thing is supposed to disintegrate. When bitten, the raindrop yields a soft, melty texture that falls apart rather than giving off a chewy, bouncy, Jell-O-like texture. OK, it’s actually called a raindrop cake and it’s essentially a half-sphere of colourless, flavourless jelly that’s supposed to look-and taste-like a large, freshly fallen raindrop. Others are showing off their artistic side and are turning these cakes into fancy art deco cakes.ĭecorating raindrop cakes can also be a fun activity with the kids.This year’s answer to the cronut is an edible breast implant. Raindrop cake dragon ball version anyone? Some add color and flavor by using fruit juice instead of water or even food dye and flavoring. Some add vodka instead of water or even fruit juices for more flavor and color, while others really take it to the next level and become decorative with their cakes. It is fat-free calorie-free, gluten-free, sugar-free and salt-free, making it a very healthy and yummy alternative for those with many food restrictions.īut aside from being a guilt-free dessert, people are also experimenting with their own flavors and ways to spruce up the raindrop cake. Agar is a seaweed extract and is commonly used as a gelling or solidifying agent. Some people compare its consistency to Jell-O. ![]() The cake itself is chewy and soft due to its two ingredients: water and agar. The Original Raindrop Cake with special Kinako and Kuromitsu topping It is completely transparent and then topped with special Japanese flavors like Kinako (sweet roasted soybean flour) and Kuromitsu or “black honey” which is basically brown sugar syrup. The cake took its name from the fact that it looks like a raindrop or a morning dew. The raindrop cake is created by Asian chef and entrepreneur Darren Wong and first introduced in the streets of New York. Have you ever wished to gorge yourself into some cake without feeling guilty? Like if there is just a cake somewhere that is zero calories, fat-free, gluten-free, and vegan-friendly you can die happy? Or perhaps when you were a kid you tried drinking raindrops (no? just me? Okay □ ) Well here’s a realization of that! Meet the newest food wave to hit the internet, the Raindrop Cake! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |