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Raindrop Dessert - Japanese Cuisine

Raindrop Dessert - Japanese Cuisine

 raindrop cake

The Raindrop Dessert is a Japanese preparation, which is bland to taste, savored for its appearance, and refreshment. It is basically a hemispherical, gelatin made from mineral water. Traditionally it is served with toasted soy flour known as Kinako and black sugar syrup Kuromitsu. These additions are served in order to impart some taste and texture to the raindrop, which otherwise melts into your mouth like a drink of cool water.

In case the accompaniments are unavailable, then you may replace soy flour with gram flour, and black sugar syrup with honey or maple syrup.

The secret to make the perfect raindrop dessert is to get the right balance between the the amount of water to the amount of agar. Agar is obtained from seaweed and used in the production of jams and jellies. While adding too little agar would mean that your raindrop would not hold in formation, too much of agar will impart a cloudy, rather than crystal clear, appearance to the raindrop.

The raindrop melts away into a pool of sweet water if not consumed within 15-20 minutes, after it is brought out of the refrigerator.In the recent times the raindrop has become an internet sensation, with celebrity chefs and popular restaurants joining in the band wagon. Read on ahead about these simple and niche recipe and impress the world around you.

 

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Raindrop Dessert

 

Ingredients Required

  • 300 ml of mineral water
  • 125 teaspoon of agar powder
  • 5 teaspoon of fine ground sugar

 

Procedure of Preparation

  • Bring the water to boil in a pot over a low flame.
  • Add the agar powder and stir constantly, until the agar powder has completely dissolved in the water.
  • Stir in the sugar and wait for it to get dissolved in the boiling water.
  • Let the solution simmer over a low flame for a minute.
  • Once the solution has cooled down somewhat, pour them into spherical silicone moulds and refrigerate for at least 4 hours.
  • Carefully remove the prepared raindrops from the moulds and place them on the serving plates.
  • You may choose to serve with the conventional accompaniments or cook up some magic of your own.

 

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