![]() ![]() The cake when eaten is mild and has a delicate texture that melts in your mouth. Along with the condiments, it offers a sweet kick with a tinge of smoky molasses and roasted nutty flavour. When the potatoes are soft, add the honey. The traditional version would be a clear raindrop cake with roasted soybean flour and syrup I have stylized it to my liking for experiment so I hope it looks pretty. It has a texture of a very delicate jello but is a very delicate mochi. This dish is known as 'mizu shingen mochi' in Japan but is becoming more popular around the world as 'raindrop cake. Melt butter on a pan, and cook the sweet potato over medium heat. Raindrop Cake () is a flavorless dessert that originates from Japan. Raindrop cake is a delicate and clear water jello dessert. The mixture of agar and water is heated and set in moulds under refrigeration and is given no flavouring until the condiments are served. Ingredients 1 Sweet Potato 2 Tbsp Butter 2 Tbsp Honey 2 tsp Soy Sauce 2 Tbsp Water 1 tsp Black Sesame Seeds Instructions Wrap the sweet potato in cling wrap and microwave for 3-4 minutes. This oddly satisfying cake is exactly the shape of a raindrop or a water-droplet and has no colour. You have to mix the two condiments in each bite you take. Enter the raindrop cake, known in Japan as mizu shingen mochi. This bouncy cake which looks like a water droplet is made with agar, which is a vegan alternative to gelatine and water. It is served with two condiments - one is roasted soybean flour known as Kinako and the other is a sugary syrup called Kuromitsu. Since the cake is made with only water and agar, it is believed to have no calories and is a very popular treat in Japan. It has no colour and those who have tasted it claim that it does not have any taste and therefore, is served with sweet and nutty accompaniments to add flavour. This squishy and jiggly cake looks nothing like the spongy cake you would imagine. Interestingly, this Japanese dessert looks like a raindrop and is transparent, hence the name. The cake was originally created by New York chef Darren Wong and is made of water and a vegan gelatine. Wong compares the flavor, unsurprisingly, to that of a raindrop. ![]() ![]() Originated in Japan, raindrop cakes are actually called as Mizu Shingen Mochi. The raindrop cake (which isnt quite a cake, think more of a stylish jelly blob) has arrived down under, being served up by dumpling restaurant Harajuku Gyoza in Brisbane. The cakes are often served on small, wooden planks, and accompanied by a pool of syrup. Last year, something as unusual as a raindrop cake, left everybody stunned. It is not every day that you get to take a bite into a raindrop. ![]()
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