GIANT RAINDROP CAKE RECIPE BY TASTY
Here's what you need: cold water, japanese agar agar powder, ultra-fine baker's sugar, golden brown sugar, water, soybean flour
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 6
Steps:
- To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
- Add the sugar and whisk again to combine.
- Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
- Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
- Refrigerate overnight, or until set.
- Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
- Invert the raindrop cake onto a large plate or cutting board.
- Top with the roasted soybean flour and brown sugar syrup.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 111 calories, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 28 grams
CHERRY BLOSSOM RAINDROP CAKE RECIPE BY TASTY
Here's what you need: agar powder, sugar, water, salted cherry blossom, agar powder, sugar, fat free milk, brown sugar syrup, matcha, ice ball tray
Provided by Spencer Kombol
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
- Pour the water into a small pan, then add the agar mixture and stir.
- Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
- Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
- Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
- In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
- Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
- Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
- Move the pan to the ice bath and chill for 2 minutes.
- Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
- Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
- Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong
Nutrition Facts : Calories 87 calories, Carbohydrate 13 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 12 grams
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