It is also more commonly known as mizu shingen mochi, which literally means water cake. We will use these names interchangeably in this article. What has stayed the same are the typical toppings served with this dessert, which are a sprinkling of kinako powder and a drizzle of kuromitsu. What does Raindrop Cake taste like?īy itself, raindrop cake does not have any flavour. However, the toppings (or the fillings) are what give it its flavour. If you’ve ever played out in the rain when you were kids, you’ve probably also tried eating raindrops. It is light, refreshing, and melts in your mouth! How many calories does it contain? Or what that was just us? This fun dessert will take you back to childhood and make you feel like you’re eating raindrops. You might be surprised to hear that simply speaking, raindrop cake itself contains almost zero calories! Its calories come from the toppings or fillings, which we will get into in the later sections of this post. The dessert shop in Japan credited for introducing mizu shingen mochi substituted glutinous rice flour with agar-agar, making it healthier and lower-calorie. As it is light and refreshing, it makes for a perfect summer dessert, which is also when it is available. There are only two ingredients needed for the water cake - water and agar-agar. If you live in Japan and have access to water from the Akaishi Mountains (otherwise known as the Southern Alps of Japan), that’s perfect! That is exactly the water used by the dessert shop. What’s special about this water is its naturally slightly sweet taste, which can be tasted in the Japanese raindrop cake. Since not all of us can easily buy water from those mountains, the next best thing to use is mineral water. It will result in a crystal-clear water cake. Filtered water can also be used but might result in a cloudy-looking cake.
Agar-agarĪgar-agar (or simply, agar) is fibre that’s derived from seaweed, specifically red algae. It is a healthier and vegetarian alternative to gelatin, which is from animal sources.Īgar comes in different forms - powder, bar, strips, among others. It is believed to dissolve into the water if not eaten within 30 minutes of being served.In Asia, it is widely used to make various desserts such as puddings or custards.
Its self-destructing mechanism is a matter of fascination.
The Japanese Raindrop Cake is sold at very few stores - it is also available in places outside Japan now - and cannot be packed for 'to-go' parcel because of its short shelf-life. It also goes well with honey and peanut powder. The transparent water cake is usually served with roasted soybean powder (known as Kinako) and black sugar syrup (known as Kuromitsu). The Japanese Raindrop Cake is traditionally known as Mizu Shingen Mochi - Mizu in Japanese means water and Mochi is a kind of dessert made of rice flour. In theory, the water is solidified using agar-agar and is then put into a spherical mould to be set. The water from these mountains is believed to be so tasty that it does not need any flavouring. It is made up of water from the Southern Japanese Alps, which is solidified just enough to be given a shape. Photograph: Japanese Raindrop Cake - a transparent drop cake that looks like a bubble of water - has taken the internet by storm. The Japanese Raindrop Cake is traditionally known as Mizu Shingen Mochi.
0 kommentar(er)
