Store leftover syrup in a jar and refrigerate. Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring until the sugar is completely dissolved. To unmould, loosen the edges with a thin flat blade, then turn the mould upside down over a plate and press the bottom to release. Chill in the refrigerator at least 1 hour, preferably overnight. Bring to a vigorous boil over medium heat, boiling for 2 minutes while stirring constantly. In a small saucepan, pour in the agar, then gradually add the water, stirring to dissolve. You can use spherical ice cube moulds made out of silicone but I found half-cup silicone moulds for poaching eggs that work just fine.Ģ50ml soda water or unflavored mineral waterġ tablespoon kinako or soybean powder, dividedġ tablespoon kuromitsu or black sugar syrup, divided (recipe follows) It glistens meltingly on the plate and invites a taste.Ī word about the moulds. One caveat is that although the raindrop cake can be made ahead, as soon as it is unmolded at room temperature, it has to be eaten within 15 minutes because it starts to melt. Tap water has impurities that cloud the cake but it is still edible. To achieve a transparent or translucent cake you should use mineral or soda water. And you only need 1/2 tablespoon of kinako and kuromitsu for this extraordinary dessert that is about 80 calories. And so is the syrup but it is easy to make at home. The powder is available at Japanese grocery stores or pan-Asian supermarkets. Raindrop Cake or Water Cake, also known as Mizo Suishyo Mochi on lily pad tray, Japanese Dessert Style, Delicious and no calories. Called “mizu shingen mochi” in Japanese, agar agar powder is added to water to make a “cake” that is quite tasteless, so it is served with condiments: a nutty soybean powder (kinako) and sweet black sugar syrup (kuromitsu). Raindrop mochi Raindrop mochi served with sweey black bean and soybean powder Raindrop Cake or Water Cake, also known as Mizo Suishyo Mochi on. Power to you if you want to wait in line to try it for yourself - like I said, it's certainly not bad, and it is a sight to see (and Instagram) - but I'll pass on seconds.A raindrop cake is simply solid water. My boyfriend and I each tried a few bites, and, having satisfied our curiosity, composted the rest. But when it comes down to it, it wasn't a novel enough texture to capture my attention, or tasty enough to leave me wanting more. This makes sense, since the cake is inspired by a Japanese dessert called Mizu Shingen Mochi which also is paired with kinako and kuromitsu. I will give points to its creator, Darren Wong, for pairing the Raindrop Cake with kinako (roasted soybean flour) and kuromitsu (a molasses-like sugar syrup), both traditional Japanese ingredients one doesn't often encounter stateside. (It almost, but not quite, melts in your mouth.) At the same time, the "cake" doesn't bring much to the table, besides the novelty of digging a spoon into a dessert that somewhat resembles a silicone breast implant. The long version: though some might assume that the texture of this flavorless, jiggly, agar-agar- and mineral-water-based creation might be odd, it really isn't rather, it's similar to a much less firm Jell-O. (Side note: nearly three years since its debut, the Ramen Burger is still going strong, with a line even longer than the one I waited in for this of-the-moment dessert.) The short version: the Raindrop Cake isn't good, it isn't bad, it just is. This past weekend, I stopped by Brooklyn's Smorgasburg - an outdoor food market that's home to dozens of vendors and, famously, the Ramen Burger - to see if it's worth the hype. If you've been puzzling over the Raindrop Cake, the latest dessert to go viral on Instagram, you've come to the right place.
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