![]() ![]() You can use any mold you want but it needs to be silicone. If it is over heated it can get clumpy and just kinda rubbery. If it is heated too little the cake won’t set. Try to make sure you are following the process closely. Once the water hits a roiling boil, turn on a timer for 1 minute 30 seconds. Take the agar agar and water and put it in a saucepan. Boil it a couple minutes, 5 tops, and just move it to the side to cool down. You need to put more water in the pot than the amount you need because some water will evaporate. Water is literally the only flavor you have in the cake so make sure you’re starting off right.) To pre boil the water I just dump a bunch of water into a pot and put it on high. (You know there is always a couple kinds of bottled water that taste funky or dirty or just not quite right. I use either a bottled water I like the taste of or I pre boil the water. Your ice cubes will be crystal clear and no funky stuff when melted. Now, try making ice by boiling the water first and then pouring it into the ice cube trays. Have you ever made ice by filling an ice cube tray straight from the faucet? The ice cubes end up cloudy and when they melt into a glass of water it looks like there are flakes or something floating in the water. It is best to use purified water so there are no impurities to make the cake cloudy or look hazy. You’ll get better quality agar agar for a much better price. However, if you have an Asian grocery store near you, go there. Usually it’s found with other Asian ingredients. Agar agar is found in most grocery stores. ![]() It is a setting agent made from seaweed so it is completely vegan. If you’re unfamiliar with agar agar, it is an alternative for gelatin. The cakes are made with 2 ingredients, water and agar agar. The cakes are very delicate and need to be eaten pretty quickly as they melt in 20-30 minutes. These are there to add flavor, sweetness, and texture. (They are called raindrop cakes because they look like a giant raindrop.) They are served with soybean flour, called kinako, and black sugar syrup, similar to molasses, called kuromitsu. Traditionally, these are a Japanese dessert called Mizu Shingen Mochi. With my version, the cake is traditionally made, but the added flavor is lemonade. Isn’t that the fun of cooking though? Find something that inspires you and play with it so it becomes new. Let me be the first to say this is my interpretation of the cake. ![]() Also, a little bonus, because it is basically just water, it’s fat free, calorie free, pretty much everything free and vegan. They look super cool and are surprising very easy. It was just a fancy little addition to the menu, but hell no, I’m out.A couple years ago these were all over social media. However, I don’t think I am willing to learn from this particular experience since the dish is kind of a joke anyway and has nothing to do with traditional Japanese Izakaya cuisine. I’ve been hesitant for a while if I should even write this post, but since this blog shall depict my learning curve, I decided to also post the failures. It wasn’t only the taste but also the consistency that was just purely disgusting. So nasty, my whole family skipped it after the first bite. I must admit that I had never eaten such a cake before and, hence, have no idea what it should taste like when crafted correctly. Decorate with grated chocolate and mint leaves. Take the cakes out of the muffin form and put them on a plate. This takes approximately two hours, depending on the size of the cakes. ![]() Let it cool down in the fridge until it is hard. Put forest fruit into small cupcake liners and pour agar-water-mixture over it. Recipe Ingredientsīring the water to a boil and add the agar plus vanilla extract. I chose to infuse a little vanilla extract for the taste and put some forest fruits inside the cake. It basically consists of water and agar and has no calories whatsoever. A few years ago, a trendy dessert called Raindrop Cake emerged. ![]()
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