![]() ![]() ![]() Citric acid is a “ natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks.” When you are choosing a flavoring for your raindrop cake, use an extract that is clear so that the gelatin isn’t clouded with the color. If you’ve worked with gelatin, you know that there is always a slightly yellow tinge to it so in order to make it clear, I had to increase the ratio of water to gelatin, add lots of sugar and some citric acid. Having seen so many people already recreate the traditional version, I decided to put my own spin on it and make it a little bit (completely) different, and in three different ways!įor the traditional drop I went with a clear gelatin base. Basically, the original is a mixture of water, and agar agar, and served with the soy flour and syrup. Mizu Shingen Mochi is a Japanese dessert that has apparently been around for years, but a NYC company decided to bring it to it’s insane current popularity by introducing it at their market as the Raindrop Cake. We won’t even start talking about the syringes yet. The other pieces include the brown sugar syrup (not so odd but also hard to find but can be easily be substituted), and agar agar (tastes like the ocean and yes, hard to find). Thank you friend! Lisa came to my rescue with the flour, which is just one of the odd pieces that make up this “cake”. If it wasn’t for my friend Lisa, I wouldn’t have gotten the roasted soy bean flour so quickly to try this dessert with. Today I am showing you how to make the super popular Raindrop cake, but I’m putting a personal spin on the idea and showing you three different ways to make the Japanese dessert Mizu Shingen Mochi! In this step by step tutorial, I will show you the regular raindrop cake, one with gelatin art inside and another with gelatin floating fruit!įinding “exotic” ingredients in a small town can be difficult, so thank goodness for friends who live in big cities and send you random things when you put out a cry for help on Facebook. ![]()
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