* optional – since it’s summer, I think adding a bit of minty flavor to the raindrop cake really helps cool down the heat. 1 tsp mint extract (or 2 drops of mint oil)*.Shingen mochi was developed in the 1960s and inspired by the locally made abekawa mochi () which is traditionally eaten during Obon festival in Yamanashi and Shizuoka prefectures. The dish is an evolution of the Japanese dessert shingen mochi (). So please enjoy this healthy dessert, it’s like eating air □ Ingredients In Japan the dessert is known as mizu shingen mochi (). So instead, I found that a semi-spherical bowl works the best, especially if it’s glass since you can dip the glass bowl in warm water prior to removing the cake and it will slide out easily. Red bean is a very popular ingredient in Japanese and Chinese desserts and you can get the recipe here.Īt first, I tried to use a silicone ice ball maker to put the raindrop cake but the ‘cake’ was way too soft that I couldn’t remove it from the ball. The whole concept is that since the raindrop cake is basically flavorless gelatin, you need to have ‘accessories’ that adds flavor and sweetness. I also substituted the kinako and kuromitsu with chunky red bean paste and heavy cream. Now, if you want to make this completely vegan, then you can use agar. For me, I prefer the gelatin texture over the agar texture so I’m substituting agar with gelatin. Meanwhile, fill a large bowl with ice and cold water. Reduce the heat to low and cook for 2 minutes. Cook over high heat until the water is boiling. Pour the water into a small pan, then add the agar mixture and stir. Its usually dressed up with a dash of kinako powder and some kuromitsu syrup. Make the cherry blossom jelly: In a small bowl, combine the agar and sugar. See how to make it and how it tastes on this. The viral raindrop cake is actually very similar to warabi mochi. mizu shingen mochi, is a lovely jelly dessert that looks like a giant, wobbly raindrop. It gives the sweet a transparent and jelly-like texture. So it’s much harder to find agar agar unless you have a Asian market near you or else you can buy it on Amazon. It is made with the warabi plant, a type of starchy bracken. The hardest part about making the raindrop cake is the ratio of gelatin and water. I guess you can call it a dieter’s dessert. So what’s so special about the raindrop cake? It just look amazing with a dome shaped gelatin and very mild flavor. Instead of using rice as the mochi, mineral water and agar was used in its place. Turns out it was originally known as Shingen Mochi (信玄餅) which is made of rice cake with kinako (roasted soy flour) and kuromitsu (black sugar syrup). I have never heard of the raindrop cake until recently even though I worked in Japan in the late 1990’s.
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