Ice Bowl Chilled Udon with Onsen Tamago (Hot Sprin.Serve cold with black sugar syrup and soy bean powder. Gently remove the Sakura Raindrop Cake from the mold onto a small serving plate. Remove from heat and transfer to a syrup bowl to cool. Heat on medium and stir occasionally until sugar completely dissolves and syrup is slightly thickened. Place black sugar and the water in a small pot. Evenly divided the agar mixture into each mold. Place sakura and edible gold (if using) in the sphere silicone mold. Bring to a boil and simmer for 2 minutes. Place water, sugar, and agar powder in a small pot. Rinse and soak pickled sakura for 10 minutes. Soy Bean Flour ( Click here for more information)įood Decorating Tongs/Tweezers ( Click here for more information) Pickled Sakura ( Click here for more information)Įdible Gold Leaf Sheets ( Click here for more information) Large Hemisphere Silicone Mold ( Click here for more information)Īgar Agar Powder ( Click here for more information) Stay tuned for more fun and trendy treat next week! I hope you enjoyed today’s video and recipe. My Baby Girl and I had so much fun making this Sakura Raindrop Cake together! I think my girl is ready to take over the kitchen, real soon! Last but not least, I’ll list all the tools and ingredients used in this recipe for your convenience. Of course, it adds a beautiful visual presentation to this treat as well. The Sakura reminds me of salty, sour plum (話梅) with a hint of floral aroma. However, the pickled Sakura adds a nice tartness and saltiness to the cake. The edible gold leaf is tasteless and simply for decorative purposes.
As the cake itself is really mild, the Black Sugar Syrup adds the perfect sweetness and earthiness while the Soy Bean Flour accentuate it with a nice toasty and nutty aroma to the palate. They are the perfect company to this dessert. But when you can make it at home, it only costs a fraction of the price and you can splurge on other luxury ingredients such as gold leaf and sakura!Īs I mentioned earlier, this dessert is served with black sugar syrup and soy bean flour. Normally, a piece of the traditional Raindrop Cake costs $8 USD (in NYC). To elevate it to the next level, I added a few freckles of edible gold leaf. Then, I further transformed this gorgeous and whimsical treat with the addition of my favorite Japanese ingredient, Pickled Sakura (cherry blossom). I tested out the recipe with the traditional plain one.
Of course, I can’t just stop at the traditional Raindrop Cake. Or maybe it got its name from its appearance because the cake itself looks like a gigantic raindrop landed on the plate! Each bite simply melts in your mouth, like swallowing raindrops. This Raindrop Cake is a chilled dessert that is super dreamy and gorgeous.
Traditionally, it is served with black sugar syrup called Kuromitsu and a roasted soy flour called Kinako. There’s no batter and no baking involved! A Raindrop Cake is a dessert made from water and agar agar powder (a vegan substitute of gelatin powder, obtained from algae). Technically, the Raindrop Cake isn’t really a “cake” per se. Have you ever tried the Raindrop Cake, which is definitely the latest trendy dessert? It’s a very popular dessert in Japan and was recently introduced to the Western world.
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