The Kuromitsu (black sugar syrup) and Kinako (soybean powder) are the main components that lend it taste. Well, don’t let the innocuous looks of Mizu Mochi make you think that it tastes bland like water. The cake on its own tastes like a refreshing raindrop and it is typically served with Kuromitsu (black sugar syrup) and Kinako (roasted soybean powder) to add more layers of flavors to it. Lastly, Shingen Mochi is a trademarked dessert made by the Kinseiken Seika Company. The word Mizu in Japanese means ‘water’, while Mochi is a kind of dessert made with glutinous rice flour. Originally, this dessert was made from the fresh water from the Japanse alps which was naturally so delicious that no other flavoring was needed. The Kinseiken Seika Company, a confectionery in Yamanashi, Japan is credited with the creation of this unique transparent cake. What I personally find awesome is that this cake is vegan and uses less than 5 ingredients to make! Though the recipe of the cake is simple to follow but it may take a while to get it right. What started as a novel confectionery out of Yamanashi Prefecture, Japan, is now well-recognized around the. Pour the sugar into the pot, stir everything, and then place the pot on a burner that is set to medium heat.
PC: loveisinmytummydotcomĪccording to Darren Wong, The creator of the Raindrop Cake, the cake reminds him of “that scene in A Bug’s Life where they drink water droplets off of leaves.” RECIPE: Mizu Shingen Mochi (Raindrop Cake). Add all of the water to the pot and the agar powder, and then use a whisk to combine the ingredients until the powder dissolves, which should take approximately five minutes. The Mizu Shingen Mochi Cake or the Raindrop cake as it is popularly called is a dessert so delicate that it dissolves away within just 30 minutes of being served. “It’s really a dessert you experience in the moment,” Wong said on Today.If you’ve ever wondered how it would be to taste a fresh snowflake or a raindrop on your tongue, this unique dessert from Japan will just make that fantasy come true, and quite deliciously at that!
But, like the first of its namesake nouns, the Raindrop Cake is somewhat evanescent - it starts to lose its shape fairly quickly after it is served - and therefore not something you’d order to go. “It’s a light, delicate and refreshing raindrop made for your mouth,” the Raindrop Cake website boasts. The Raindrop Cake is served topped with black sugar-cane syrup and with roasted soy flour on the side, which purportedly give it a nutty, molasses-like flavor.
Reipe for raindrop cake how to#
“It was … not available in the U.S.,” he said in an interview posted on the official Raindrop Cake website, “so I decided I would figure out how to make so others who were interested in it like myself can try it.”Īfter a fair amount of trial and error, Wong came up with the current recipe, which combines “natural spring water” and “just enough agar to hold its shape,” he recently said on the Today show, adding that eating Raindrop Cake is a true “textural experience” as well as one that is “visually appealing.” Wong, who is now selling the Raindrop Cake at Brooklyn’s trendy Smorgasburg open-air food markets and may expand to other venues, was inspired to create the gelatinous clear dessert blob by Japan’s traditional mizu shingen mochi, a food he had read about and was eager to try. You know how, as a kid, you used to try to catch raindrops on your tongue as they fell from the sky? Now there’s a food that seeks to help you recapture that sensation: the Raindrop Cake, which was created by New York chef Darren Wong and is taking the Internet by storm (only partly because it looks sort of like a giant silicone breast implant).
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