The cake when eaten is mild and has a delicate texture that melts in your mouth. Along with the condiments, it offers a sweet kick with a tinge of smoky molasses and roasted nutty flavour. The mixture of agar and water is heated and set in moulds under refrigeration and is given no flavouring until the condiments are served. This oddly satisfying cake is exactly the shape of a raindrop or a water-droplet and has no colour. You have to mix the two condiments in each bite you take. The raindrop itself is made out of only two ingredients: water and agar. 'The cake has to maintain its shape but still have the texture of water,' Wong told HuffPost. New Yorker Darren Wong decided it was time to bring the treat to the U.S., but nailing the recipe was complicated. Like daifuku mochi, it’s made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. The Raindrop Cake has reached Cronut status in Japan, where it's known as mizu shingen mochi. This bouncy cake which looks like a water droplet is made with agar, which is a vegan alternative to gelatine and water. It is served with two condiments - one is roasted soybean flour known as Kinako and the other is a sugary syrup called Kuromitsu. Since the cake is made with only water and agar, it is believed to have no calories and is a very popular treat in Japan. Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean. Most have heard of Japan’s famous raindrop cake, but many are unaware of the fact that this delectable confection is in fact a Yamanashi-original, crafted by this very shop. It has no colour and those who have tasted it claim that it does not have any taste and therefore, is served with sweet and nutty accompaniments to add flavour. Shingen Mochi at Kinseiken (Daigahara branch) Across the street from the Shichiken Brewery, stands one of the oldest confectionary shops in Yamanashi, Kinseiken. This squishy and jiggly cake looks nothing like the spongy cake you would imagine. Interestingly, this Japanese dessert looks like a raindrop and is transparent, hence the name. A light and simple dessert is perfect for the hot weather. After heating, the mixture is set in molds under refrigeration and is. Raindrop cake is a dessert made from water and agar served with brown sugar syrup (kuromitsu) and soybean flour (kinako). ![]() Originated in Japan, raindrop cakes are actually called as Mizu Shingen Mochi. Made from just mineral water and agar (a vegan alternative to gelatin), the dessert is known as mizu shingen mochi in Japan. ![]() Last year, something as unusual as a raindrop cake, left everybody stunned. It first became popular in Japan in 2014, and later gained international attention. Its very important to use mineral water because it enhances the transparency and sweetness of the cake. Then slowly add 260 ml/ 1 1/3 cup of mineral water. It is not every day that you get to take a bite into a raindrop. Raindrop cake is a dessert made of water and agar that is supposed to resemble a raindrop. Put 1/4 tsp sugar and 1/4 tsp agar agar in the sauce pan.
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