Agar is made from seaweed or red algae, Gelidium amansii. The key ingredient that solidifies water into a raindrop cake is a polysaccharide known as agar-agar. But beware! If not eaten immediately, this dessert will dissolve and vanish within 30 minutes as recipe calls for the minimal amount of agar. This light, refreshing delicacy resembles a jiggly, blob of jello, but will melt in your mouth and fill it with a hint of sweetness and nuttiness when paired with brown syrup and roasted soybean flour. Raindrop cake, also known as M izu Shingen Mochi, was first created by the Kinseiken Seika Company in Japan, using two main ingredients: fresh, mineral water from the Japanese Alps and agar. Keep reading to discover more about the secret ingredient and how you can make your own raindrop cake! Being able to set the cake while trying to keep it light, soft, and bouncy and to where you’re able to feel like you’re eating a drop of water took many trials and errors. It seemed so unique that I set out on a journey to try creating it myself, and it was definitely not an easy task. It was a clear, beautiful jelly bubble resembling a raindrop. One trend that emerged in recent years caught my eye.
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I’ve always loved scrolling through food reviews and videos. It does not store any personal data.Have you ever wondered what a raindrop would taste like if it was transformed into cake form? Look no further! Raindrop cake, albeit very different from your typical, traditional cake, will let you have a truly magical experience. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics".
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Necessary cookies are absolutely essential for the website to function properly. If you like, click the link below for more information about raindrop cake. Such a light and simple dessert is perfect for the hot and humid summers of Japan. When you put it in your mouth, it melts quickly, and the sweetness of the kinako (soybean flour) and kuromitsu (dark brown sugar syrup) spreads gradually which has a different charm from Shingen mochi. On Instagram, the number of posts with “#Raindrop cake” increased a lot and it became a well known dessert. People talk about Its cute appearance, like a drop of water, and the wobbling texture. Kinseiken, which manufactures and sells this Shingen mochi, started selling “Mizu shingen mochi” in 2013 as a derivative of Shingen mochi and it has become very popular. In the first place, Shingen mochi is a Japanese confectionery with kinako and kuromitsu on “Gyuhi”. “Mizu shingen mochi” is the Japanese name for raindrop cake. Raindrop cake is a dessert made from water and agar served with brown sugar syrup (kuromitsu) and soybean flour (kinako). It seems that it got its name because it resembles a water drop.