Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring until the sugar is completely dissolved. Mizu shingen mochi is thus water- rice- cake, but the name is usually translated as water drop cake or raindrop cake. 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.

Bring to a boil and simmer for 2 minutes. Place water, sugar, and agar powder in a small pot. To Prepare the Raindrop Cakes: Rinse and soak pickled sakura for 10 minutes. Chill in the refrigerator at least 1 hour, preferably overnight. Ingredients for the Black Sugar Syrup: 1/4 cup black sugar. Now you might have already tried one of these unique Japanese desserts at Harajuku Gyoza in Brisbane, but Melbournes Cafe. 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. More by the author: About: DIY TOY FOOD Kids Food Creator Thank you. By MonsterKids MonsterKids Youtube Follow. Tap water has impurities that cloud the cake but it is still edible. Introduction: DIY Edible Flower RAINDROP CAKE. 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. 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).

Edible raindrop cake