#RAINDROP CAKE NEW YORK TRIAL#

Since we don’t usually have mineral water in the house, I’m just going to stick to filtered water from now on. I tried it both with mineral water and filtered water and didn’t really notice much of a difference. The original recipe calls for mineral water. For instance, adding just one more 1/8 tsp was enough to make the cake look more opaque than translucent. I was surprised by how much of a difference a tiny bit of agar could make. So I played around with it, increasing a little more agar at a time, until I found the right balance. When I tried to take them out of the molds, they broke in half. This was enough to allow the cakes to set, but they were a little too delicate. When I used a very small amount of agar, the water did just barely turn into a cake.

When I was looking at the videos, the cakes didn’t seem to be quite as delicate. I also think that the Japanese version may be firmer than the one introduced in the US. I’ve never worked with either, but just the name Cool Agar makes me think it’s an agar that would keep the crystal clear appearance and not turn cloudy like regular agar powder does. I think that the recipes that call for the larger amounts of agar are using a special agar, even though the recipes just say “agar powder.” I noticed a few videos talk about using a Japanese-style agar or a Cool Agar.

I’m still puzzled by how the recipes work with the large amounts of agar, but I do have one theory. It would set within an hour and it did not dissolve in my mouth. When I used a larger amount of agar, the mixture was cloudy and the end result was very firm. Some recipes called for a few grams (which is the equivalent to a few teaspoons) and some called for barely 1/8 of a teaspoon. When I started reading through recipes, I found big discrepancies in the amount of agar used. However, based on all the descriptions I read about the raindrop cake, it’s supposed to be very delicate and only hold its form for about 30 minutes before dissolving. Normally, agar-based desserts have a somewhat firmer, jelly texture. It is commonly used in Asian desserts, especially any that have a jelly consistency. Agar is a a gelatin-like substance that is derived from algae.

#RAINDROP CAKE NEW YORK TRIAL#

I’m documenting my findings here, so that hopefully you won’t have to go through the same trial and errors and can have success on the first try.Īgar. Before attempting to make it, I did a lot of research. (Even with the toppings, you’re looking at around 50 calories per serving.)Įven though the raindrop cake is only two ingredients, it actually took me several trials before getting the right proportions. The dessert is apparently also very popular in Japan because the raindrop itself is almost zero calories. The end result is a surprisingly refreshing dish which I really enjoyed. But it’s paired with roasted soy bean flour (kinako) and black sugar syrup (kuromitsu), which add sweetness and texture. The raindrop itself is made out of only two ingredients: water and agar. The dessert is very delicate and is supposed to only hold its form for about 30 minutes. When you bite in, the dessert dissolves in your mouth, like eating rain.

The name Raindrop Cake comes from its appearance– which looks like a giant raindrop– as well as the taste. Since then, the unique looking dessert has become very popular. Inspired by a traditional Japanese dessert, Mizu Shingen Mochi, the dessert was introduced to the US by Chef Darren Wong at Smorgasburg in New York. Over the last few months, I’ve been very intrigued by the Raindrop Cake. This low calorie and popular food trend can be easily made at home with just a few ingredients!

Raindrop cake new york