![]() ![]() The traditional raindrop cake does not contain sugar. Sugar: An optional ingredient that can be added for a slightly sweet taste.You can find them normally in a Japanese grocery store. Salt-pickled cherry blossom: A unique and flavorful ingredient that adds a subtle salty and tangy taste to the raindrop cake.Unfortunately, gelatine powder cannot be used as a substitute, as it won’t create the transparent look of the raindrop cake. Agar powder (白凉粉): A plant-based gelatin substitute that gives the raindrop cake its signature jelly-like texture.This summer specialty is perfect for the season, since it looks as refreshing as it tastes. If you’ve ever thought about making Japanese cakes, or wagashi, the raindrop cake is the perfect place to start. Tanabata festivals are held all over Japan in early July and August. It is also a low-calorie dessert that is popular among those who are looking for a lighter alternative to traditional sweets. One Japanese sweet store, Kamakura Goro, has taken this idea and combined it with the traditional dessert, anmitsu, and created Mizu Anmitsu. If it rains, the raindrops are said to be the tears of Orihime and Hikoboshi. Since it doesn’t have a strong flavor of its own, it is often served with accompaniments such as kinako powder, roasted soybean flour, or sweet syrup to enhance its taste and texture. It has a soft, smooth, and almost jelly-like texture, and it is mostly made of water and agar-agar. Get the pot to a low boil over medium heat. To incorporate the sugar, whisk once more. While whisking occasionally, wait for about 5 minutes for the agar to dissolve in the water. But perhaps, nothing can ever come close to the raindrop cake, simply known as water cake. Raindrop Cake has a very subtle and delicate taste, similar to a light and refreshing spring rain. How to cook: Put the agar agar powder into a large pot along with the 8 cups (2 L) of cold water. Japan is famous for its wide variety of cute and yummy treats. Mizu Shingen Mochi, otherwise known as Raindrop Cake, took the internet by storm in 2014 when it was launched by local confectionary shop Kinseiken. To celebrate the Sakura season in Vancouver, I incorporated salt-pickled cherry blossom into my raindrop cake, resulting in a visually stunning and delicious dessert. What started as a novel confectionery out of Yamanashi Prefecture, Japan, is now well-recognized around the world. It is often served with sweet accompaniments such as roasted soybean flour, kinako powder, and black sugar syrup. The dessert is shaped like a droplet or a raindrop, hence its name. It is a transparent, jelly-like dessert made from agar-agar and water. Raindrop Cake is a Japanese dessert that has recently gained popularity around the world. Download this stock image: water cake, raindrop cake, mizu shingen mochi, homemade japanese summer dessert - GEGP19 from Alamys library of millions of high.
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