Raindrop Cake Recipe Singapore
Raindrop Cake Recipe Singapore. Once you perfect it, it’s possible to play with the design by using. You’ll be giddy at its bounciness and it’s fun to make too.
Raindrop cake (mizu shingen mochi) is a light and refreshing japanese dessert. The cakes are quite delicate, so be careful when lifting them onto your plates. Demould the cake from silicon mould.
Always Dissolve The Agar Completely Before Adding Sugar.
Once you perfect it, it’s possible to play with the design by using. This transparent raindrop cake is the most straightforward combination. This ‘water cake’ recipe is adapted from mizu shingen mochi and it’s so easy to follow and it will give you the clear raindrop cake (not murky) 🙂.
Demould The Cake From Silicon Mould.
The raindrop cake itself is tasteless, to mimic the taste of rainwater, and is accompanied by a heap of kinako (roasted soybean powder) and brown sugar syrup on the side for additional flavour, if you want that extra kick. In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water. Raindrop cake (mizu shingen mochi) is a light and refreshing japanese dessert.
You’ll Be Giddy At Its Bounciness And It’s Fun To Make Too.
Make your raindrop cake by following the instructions below. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after. Add your cakes to a plate.
The Cakes Are Quite Delicate, So Be Careful When Lifting Them Onto Your Plates.
Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side. Gather up your ingredients and make an attempt on this bouncy raindrop cake! Turn the stovetop to medium heat and bring the agar water mixture to a boil.
And Then Pour Water Mix In It.
It is low in calories and can easily be made at home with just a few ingredients. Maintaining a medium heat level, allow mixture to boil for 1 minute, then turn off heat. And keep it in freez for 30 minutes.