It would set within an hour and it did not dissolve in my mouth. When I used a larger amount of agar, the mixture was cloudy and the end result was very firm. Some recipes called for a few grams (which is the equivalent to a few teaspoons) and some called for barely 1/8 of a teaspoon. When I started reading through recipes, I found big discrepancies in the amount of agar used. However, based on all the descriptions I read about the raindrop cake, it’s supposed to be very delicate and only hold its form for about 30 minutes before dissolving. Normally, agar-based desserts have a somewhat firmer, jelly texture. It is commonly used in Asian desserts, especially any that have a jelly consistency. Agar is a a gelatin-like substance that is derived from algae.
RAINDROP CAKE NEW YORK TRIAL
I’m documenting my findings here, so that hopefully you won’t have to go through the same trial and errors and can have success on the first try.Īgar. Before attempting to make it, I did a lot of research. (Even with the toppings, you’re looking at around 50 calories per serving.)Įven though the raindrop cake is only two ingredients, it actually took me several trials before getting the right proportions. The dessert is apparently also very popular in Japan because the raindrop itself is almost zero calories. The end result is a surprisingly refreshing dish which I really enjoyed.
But it’s paired with roasted soy bean flour (kinako) and black sugar syrup (kuromitsu), which add sweetness and texture. The raindrop itself is made out of only two ingredients: water and agar. The dessert is very delicate and is supposed to only hold its form for about 30 minutes. When you bite in, the dessert dissolves in your mouth, like eating rain. The name Raindrop Cake comes from its appearance– which looks like a giant raindrop– as well as the taste. Since then, the unique looking dessert has become very popular. Inspired by a traditional Japanese dessert, Mizu Shingen Mochi, the dessert was introduced to the US by Chef Darren Wong at Smorgasburg in New York. Over the last few months, I’ve been very intrigued by the Raindrop Cake. Will the raindrop cake be New York's next Cronut? Share your thoughts below or on Facebook.This low calorie and popular food trend can be easily made at home with just a few ingredients!
RAINDROP CAKE NEW YORK HOW TO
Here's a video to get you started: How to make raindrop cake (water cake) at home
If you can't make it to Brooklyn you can always try making your own water cake at home. Wong's raindrop cake may be ordered with two condiments: kinako (roasted soy bean flour) and a syrup that looks like molasses: eating it is definitely an experience for the senses. “The cake has to maintain its shape but still have the texture of water." Wong said it was tricky to get the recipe just right. This is all possible to the combination of water and agar-agar (a vegan gelatin substitute) that is used in making the stunning dessert, creator David Wong told the Huffington Post. Not only does it look and feel like water but it is also calorie free. The water cake is being served at Smorgasburg, the popular outdoor market in the Williamsburg section of Brooklyn, where it goes by the name of raindrop cake. What are we talking about? This sphere-like raindrop cake (or water cake) known as Mizu Shingen Mochi that blew up the internet last fall. Its futuristic appearance made it the Cronut of Japan and now it's available in New York City.
0 kommentar(er)
