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. I heard that raindrop cake has become popular as a Japanese water cake in NY. Photograph: Japanese Raindrop Cake - a transparent drop cake that looks like a bubble of water - has taken the internet by storm. This app will always be updated, so will a lot of raindrop cake. Some said like breast implant.The Japanese Raindrop Cake is traditionally known as Mizu Shingen Mochi. DIY Boba Raindrop Cake Mizu Shingen Mochi Recipe Edible DIY Edible Giant Raindrop Cake. Here are the video that I took for your visual satisfaction. Perhaps the raindrop cake taste is light in nature, the matcha flavour was not strong in presence. As for the matcha flavour, the matcha taste was mild and not strong in flavour. It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. I enjoyed it with the roasted soybean flour and the black sugar syrup that gives a sweet and nutty flavour. Raindrop cake is actually called Mizu Shingen Mochi in Japanese. It has the light and refreshing taste the moment it dissolves into my mouth. Based on their Facebook information, they use imported matcha tea powder to product the green tea flavour.Īfter trying both flavours, my favourite is still the original flavour. Since the Japanese company Kinseiken Seika created Mizu Shingen Mochi (which became known as raindrop cake in English) in 2014, they’ve attracted pilgrims in search of the purest, most. One in original flavour and the other one is Matcha flavour. Yokosuka Curry House launches two flavours at this moment. Stir until the sugar has dissolved and the mixture is bubbling. Combine sugar, corn syrup, water, and vanilla extract in a saucepan over medium heat. So, be quick with your shot and enjoy it fast! To make edible raindrops, you will need: 1/2 cup sugar 1/2 cup light corn syrup 1/4 cup water 1/2 teaspoon vanilla extract Food coloring Instructions: 1. The dessert is very delicate and can only hold it’s from within 30 minutes.
One thing to take note is that the Raindrop cake needs to consume within 30 minutes. With RM5.90 ~ S$2.00, I would say give it a try! I wonder when Singapore is going to launch this soon. This fun molecular gastronomy kit includes everything you need, minus the water, to create a translucent cake dessert in the shape of a tasty raindrop that is flourless, Vegan, gluten-free, and highly photogenic. First time was alone and second time with a friend. I came across Yokosuka Curry House located at City Square Mall, Johor Bahru that offers this dessert. Mizu Shingen mochi is a Japanese cult dessert made from mineral water and gelatine or agar and served with roasted soybean flour and sugar cane syrup. So, what is raindrop cake? It is a giant raindrop dessert which is also known as mizu shingen mochi.
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