![]() ![]() 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. 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. It has been showcased by mainstream American media on The Today Show, BuzzFeed and ABC News.This low calorie and popular food trend can be easily made at home with just a few ingredients! The dessert is also sold in kits to be made at home. The largely tasteless dessert melts when it enters the mouth and must be eaten immediately, or it will melt and begin to evaporate after twenty minutes. The dish appears like a transparent raindrop, although it has also been compared to breast implants and jellyfish. A molasses-like syrup, called kuromitsu, and soybean flour, called kinako, are used as toppings. After being heated, it is molded and cooled. The agar is a vegetarian/ vegan alternative to gelatin that is made from seaweed. The water from the original dish was obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste. The dish is made from mineral water and agar thus, it has virtually no calories. Shortly after, London restaurant Yamagoya worked four months to develop another version. ĭarren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. The dessert became a viral sensation and people made special trips to experience the dish. The year prior in 2013, the creator wanted to explore the idea of making edible water. Mizu means water and shingen mochi is a type of sweet rice cake ( mochi) made by the Kinseiken company. Kinseiken Seika Company in Yamanashi Prefecture was one of the first stores to sell this during the weekends. ![]() In modern Japan, locals in Hokuto-cho began incorporating fresh mineral water into the dessert. Shingen mochi was first created as an emergency food during the Sengoku era by the daimyo, Takeda Shingen. ![]() Originally a Japanese dessert known as mizu shingen mochi (水信玄餅), the dish is as an evolution of the traditional Japanese dessert shingen mochi (信玄餅). ![]()
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