![]() As an Amazon Associate I earn from qualifying purchases. If you could leave a star rating for my raindrop jelly cake recipe, I would greatly appreciate it □ Thanks so much! Thanks for visiting my blog! If you enjoyed this raindrop cake easy recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on your feed or stories so I can share your creation in my stories with credits to you! Made this recipe and loved it? Well I hope you give my Japanese Strawberry Raindrop Cake recipe a try! It always excites me when you guys make my recipes and I hope this is one you try. Also this dessert is VERY slippery! So make sure you're plate it on a plate or bowl with edges to keep it from falling on the floor like I did. ![]() It should literally slip out because it's so smooth and soft. Refrigerate overnight and when removing it from your mold or cup, be very gently.Once you pour your liquid, allow it to rest for 5 minutes then transfer to the fridge.I usually cool my pot down in a sink filled with cold water for 5 minutes but no more than that or it'll solidify. Allow your jelly liquid to cool a bit because you don't want to boil your fruit.Place your fruit in the center of the mold and make sure it's also dry so the liquid can stick to the fruit well. Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water.If you're using a silicone mold, make sure to rest it on a flat base so you can transfer to the fridge easily without spilling the jelly liquid.Bring the liquid to a high boil, then reduce your heat to medium and boil for 1 minute and no more than that.This allows for an even distribution of the powder to the water. the ball by combing spring water with agar (a seaweed-derived natural gelatin). Always whisk your agar agar powder with your water before you bring it to boil. Is the raindrop cake set to be the biggest dessert craze of 2016.I use this one linked below that you can purchase off Amazon. Required: a round bottom cup or a dome shaped mold (I share where to purchase the one I used below): What kind of Agar Agar Powder do you use? ⅛ teaspoon + 1/16 teaspoon agar agar powder You will need the following Raindrop cake ingredients for 1 serving : This dessert is very light and the jelly part is very soft and neutral tasting but when paired with maple syrup, it is such a delight! Watch how I made this recipe This recipe was also adapted from Kirbie's Craving's Raindrop Cake! She has so many amazing recipes and I hope you check out her blog! I made my version much simpler by using maple syrup so you can keep the ingredients to a minimal! What does a raindrop cake taste like? I also share many other jelly like recipes below so please check them out! Other recipes you may like! And now you can have raindrop cake at home! If you're not a fan of strawberries, you can easily swap out the fruit for what you desire! ![]() This is a very simple dessert to make and it originates all the way from Japan. This 4-ingredient raindrop cake recipe will impress your guests and is pretty simple to make as long as you follow all the instructions. Light, refreshing, captivating and delicious when paired with a brown maple syrup. How can a dessert made of almost 99.Japanese Strawberry Raindrop Cake. When I first saw these raindrop cake (which in my opinion it is not a cake per say, cake in my view should contain flour or its substitutes) I was fascinated by its shape and the notion of its pureness…upon reading the ingredients, I immediately could imagine its textures as I had worked with agar-agar, both in the kitchen and in the lab. ![]() The trick is to have the right ratio of water and agar-agar to achieve a very soft almost running gel. Therefore the amount of agar-agar is very critical.Īfter searching through the internet I found that the ratio of agar-agar to water varied from 0.25% to 3% meaning that in 1 cup (250ml) of water the amount of agar-agar varied from 0.625g to 7.5g…yes, you read it right…so here is where my “experiments” started… A little extra of agar-agar the “cake” will turn into a flavorless jelly, a little “too little” and the “cake” will not hold its shape. I started with the percentage that I used to use when working in the microbiology lab, 1.5%…then went down drastically since it gave me a jelly ball so hard that I could almost throw on the floor and it would bounce back. I taper down to 0.5%, then to 0.25% (not bad) but wanted to push lower and went to 0.1% which the gel barely set…finally decided to add a bit more and went for 0.2%. Yes, it did work! My notes reminded me of my lab notebook with all the calculations since I was varying the amount of water as well. The nice thing is that you are literally playing with water… As a result of all these “experiments” I just can tell you that you have to do your own “experiment” since the consistency will depend entirely on the quality of the agar-agar you use.
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