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I hope you enjoyed today’s video and recipe.
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My Baby Girl and I had so much fun making this Sakura Raindrop Cake together! I think my girl is ready to take over the kitchen, real soon! Last but not least, I’ll list all the tools and ingredients used in this recipe for your convenience. Of course, it adds a beautiful visual presentation to this treat as well. The Sakura reminds me of salty, sour plum (話梅) with a hint of floral aroma. However, the pickled Sakura adds a nice tartness and saltiness to the cake. The edible gold leaf is tasteless and simply for decorative purposes. As the cake itself is really mild, the Black Sugar Syrup adds the perfect sweetness and earthiness while the Soy Bean Flour accentuate it with a nice toasty and nutty aroma to the palate. They are the perfect company to this dessert. But when you can make it at home, it only costs a fraction of the price and you can splurge on other luxury ingredients such as gold leaf and sakura!Īs I mentioned earlier, this dessert is served with black sugar syrup and soy bean flour. Normally, a piece of the traditional Raindrop Cake costs $8 USD (in NYC). To elevate it to the next level, I added a few freckles of edible gold leaf. Then, I further transformed this gorgeous and whimsical treat with the addition of my favorite Japanese ingredient, Pickled Sakura (cherry blossom). I tested out the recipe with the traditional plain one.
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Of course, I can’t just stop at the traditional Raindrop Cake. Or maybe it got its name from its appearance because the cake itself looks like a gigantic raindrop landed on the plate! Each bite simply melts in your mouth, like swallowing raindrops. This Raindrop Cake is a chilled dessert that is super dreamy and gorgeous. Traditionally, it is served with black sugar syrup called Kuromitsu and a roasted soy flour called Kinako. There’s no batter and no baking involved! A Raindrop Cake is a dessert made from water and agar agar powder (a vegan substitute of gelatin powder, obtained from algae). Technically, the Raindrop Cake isn’t really a “cake” per se. who sells at Smorgasburg, Brooklyn’s food flea market.Have you ever tried the Raindrop Cake, which is definitely the latest trendy dessert? It’s a very popular dessert in Japan and was recently introduced to the Western world. This Raindrop Cake is recreated by NYC-based chef Darren Wong. The cake should be eaten immediately otherwise the cakes melt into a puddle if left at room temperature for half an hour.
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So i made the Kinako and substituted the black sugar syrup with sugar cane jaggery syrup or you can replace with honey. I couldn’t find those authentic soya flour and black syrup. It is topped up with black sugar syrup (Kuromitsu) and roasted soya flour (Kinako) to put some taste in the bland cake. The moment you put in the mouth it melts into water and when you touch it ‘s simply jiggly. It looks like jello. It is so delicate and tastes flavorless but refreshing. There are lot of speculations that it is not a cake. Finally I got the right measurements and here it is – The Perfect Raindrop Cake. I experimented by adding more water, less agar or less water, more agar. I attempted 7 -8 times to make perfect raindrop cake. It was really challenging for me to adapt the recipe. Initially I tried with “China Grass” from the local store but it didn’t work. I ordered it online as it was not available in local stores in India. The most important ingredient is agar agar which is jelly-like substance, obtained from algae. When I saw the video on social media, I was like I have to make it anyway. This raindrop cake is super trendy and going viral on the web.