Raindrop recipe. water drop cake recipe

Japanese cuisine never ceases to amaze, and this cake is no exception. Although it looks like a giant drop of water, it is actually a form of cake making, or "Shigen Moshi". The cake itself is called "Mizu" because it is made from water brought from the Japanese Alps, and therefore the cake has a very delicate texture. The composition of the cake also includes agar-agar, this substance is used in Asian cuisine as an analogue of gelatin.

It looks like the cake might explode with a bang if you poke it with a needle, but you can actually eat it with a regular spoon. And it's better to hurry, because the cake melts like ice and turns back into water within half an hour.

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This Japanese Water Cake is unlike any sweet you've ever tasted.

It looks like a big drop of water, but it's actually a cake. The Japanese invention only needs to be consumed for 30 minutes, after which it will simply turn into a sweet puddle of water.

Water cake looks like a large bowl of colorless jelly, but its creators claim it is a cake. The strange dish is a variation of the famous Japanese rice cake Shingen mochi (trade dessert created by the Kinseiken Seika Company). Regular Shingen mochi is made from a particularly soft type of mochi (rice cake) sprinkled with soy powder and eaten with brown sugar syrup. Traditionally, it is yellow in color, with a sticky, soft and jelly-like texture.

In its new form, mochi is completely transparent, even with a crystalline appearance. It is made from water sourced from the Southern Japanese Alps, lightly sweetened, and hardens only to the point where it can be shaped. That's why it's called Mizu (water) Shingen mochi, which is reported on the Kinseiken website to be so smooth it melts in your mouth. It only retains its shape for 30 minutes before it melts, so it must be made in the company's stores and cannot be made in advance.

Mizu Shingen mochi was created as a seasonal sweet last summer and was so popular that the producers decided to bring it back this year. It is only available at two of the Kinseiken stores, both located in Yamanashi Prefecture.

Japanese broadcaster Mika Miura wrote: “This Mizu Shingen mochi from Kinseiken is transparent and delightfully soft. The jelly is made from bottom water from Mount Kaikoma, and has a nice natural sweetness. And when you add delicious kinako soy powder and brown sugar syrup, it tastes really amazing.”

“It's just cool! And delicious! Enjoyed it for a long time, thanks! Looks like a crystal, doesn't it? Feelings are simply amazing when the cake in the mouth turns into water. It's just amazing! - wrote Ikuo Yamamoto, a Twitter user.

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The most accurate and complete description: water drop cake recipe - from the best cooks in a large but informative article collected from all corners of the net and books.

Ingredients:

Mineral water without gas

agar-agar

soy flour

Maple syrup

Cooking steps:

Raindrop cake is difficult to call a traditional cake due to its appearance and composition. This dessert is a new trend in Japanese cuisine and is an alternative to high-calorie pastries. The original name of the cake "Raindrop" is read as Raindrops and it consists only of mineral water and agar-agar.
The taste of this dessert is neutral, so the drop is served with maple syrup and toasted soy flour.

1. Agar-agar is diluted with mineral water and put on a small fire. Stirring, bring to a boil and let simmer for another five minutes.

Pour into a mold and send to the refrigerator.
2. Fry the flour in a dry frying pan until golden brown.

3. Put the Raindrop cake on a plate, pour a little wedge syrup next to it and spread the toasted flour.

If you want to get a delicate “drop” structure, then 1 teaspoon of agar-agar will be enough, if you prefer a denser consistency, then use two teaspoons of agar-agar.
For the perfect shape, choose a silicone round mold.
The drop will turn out perfectly transparent if you prepare the water in advance. To do this, mineral water must be boiled and cooled. Only then proceed to cooking according to the recipe.
If agar-agar is not at hand, do not try to replace it with gelatin - the effect will be completely different.

raindrop cake video recipe

At the first acquaintance with this dessert, I realized - this is it, a real delicacy of any pp-shnik! Original, unlike anything, taste, amazing appearance and almost zero calorie content! Now I will reveal all the secrets of this unique treat, and, of course, there will be a detailed recipe with a photo of the Raindrop cake. Girls, this is just some kind of magic, and not a dessert, believe me!

What kind of cake is this?

A cake made of water, a drop of dew, a water cake, mizu shingen mochi, (mizu shingen mochi, shigen mochi), a water drop and even an invisible cake - all these names have a modest in terms of composition and simply delicious in all other respects, a dessert made from water and agar-agar.

No video

Actually, it can hardly be called a cake - outwardly, the “Raindrop” cake looks like water, on which the law of gravity acts in a special way. Usually served with brownish maple syrup and soy flour. It tastes something refreshing, melting in the mouth, with a unique range of flavors.

It was invented in Japan. The basis of the cake is ordinary natural water, which in the original recipe is brought from the Alps, so you won’t be able to overeat. The cake is stored for 30 minutes, and then it just starts to melt!

Now this dessert is experiencing the peak of its popularity - it is served in the best establishments around the world. Every gourmet considers it his duty to try the “Drop of Rain” cake at least once. I consider this treat to be truly pp-shny, I even suspect that it was invented by someone who adheres to the rules of pp.

Calorie portion of the "invisible cake" - 50 kcal! BJU - 1.7 g of protein, 0.7 g of fat, 9 g of carbohydrates.

How to cook it right

It is obvious that “Raindrop” is not an ordinary cake, you can’t pick up its recipe just like that. I know that they kept a secret for a long time how to make it. But everything is so simple!

And I will tell you how to make a raindrop cake at home in the usual conditions of any kitchen!

Ingredients:

pure water - 250 g
agar-agar - 1-2 teaspoons
soy flour - 1 teaspoon
maple syrup - 1 teaspoon

Process step by step:

Stir agar-agar with cold water (if you want a soft and tender structure - 1 spoon, denser - 2). Heat in a saucepan over low heat, stirring all the time. Bring to a boil, boil for a minute and pour into a mold.

We cool our cake (agar-agar freezes faster in the refrigerator).

Spread out, decorate with soy flour and maple syrup and serve immediately.

Secrets of the perfect “raindrop”

In order for the dessert to be without flaws, you need to take the “correct” container. The silicone mold fits perfectly.
A “drop of water” cake will be transparent if you prepare the water - first boil and cool, and then “work” with it, according to the recipe.
Do not replace agar with gelatin! Even if you are a virtuoso in the preparation of gelatin-based jelly and with your eyes closed you can make any gelatin dessert, for example, cottage cheese marshmallow, stock up on agar-agar for a “raindrop”. Only in this way the taste, aroma, transparency, consistency, smooth surface and color of a unique treat will be perfect!

Video recipe “Raindrop”

How professionals prepare this dessert is shown in the video below. As for me, the difference is only in the presence of special molds, but here you can either come up with something yourself or order on Ali, there will definitely be everything.

Raindrop cake is an unusual recipe, it is almost unsweetened, unlike others. It is an alternative to unhealthy, overly sweet products, is low in calories and is great for those who want to lose extra pounds.

I'll tell you step by step how to cook. Believe me, you can also cook it at home.

Publication author

22 Comments: 14 Publications: 125 Registration: 19-04-2017

Perhaps this is too much for a raindrop? This cake is the latest food trend in Japan, created as an alternative to "unhealthy" cakes and pastries for vegans and those who fight for a low calorie diet - without translation, its name reads Raindrops. It consists only of mineral water and agar-agar. About the new invention, a real hype began on Instagram, Facebook and other social networks. Some say that the cake does not resemble a raindrop, but an implant for the female breast, for others it symbolizes a sip of water in the universe.

No video

Gourmets who came to Japan or New York for the weekend have visited local food markets and have already tried the street counterparts of this cake. They said that the taste is not particularly innovative, but rather neutral.

Read also: Biscuit recipe that always turns out for a cake

In order not to upset the sweet tooth at all, it is served with coconut syrup and toasted soy flour. By the way, the name of the inventor is Darren Wong. The chef's new dish is valued at about $8.

Raindrop Cake Recipe

Ingredients for 2 servings:

300 ml still mineral water
1 teaspoon agar - agar
3 teaspoons coconut syrup (or agave nectar)
3 teaspoons soy flour (roasted)

Cooking:

Boil mineral water in a saucepan and dissolve agar-agar in it according to the instructions on its packaging.
Cooking will take approximately three minutes. Then fill two bowls and refrigerate for about two hours.
Put the finished Raindrop on a plate and serve with coconut syrup and toasted soy flour.

Especially for cooks.kz

Mizu Shingen Mochi is like a huge drop of water, its appearance is mesmerizing and amazing! This Japanese Water Cake tastes completely different from any other sweet you've ever tasted.

Water cake looks like a big drop of water, but its creators claim that it is a cake. This unusual futuristic dessert is a variation of the famous Japanese rice sweet Mochi. Origins Mochi is a Japanese flatbread made from a special kind of glutinous rice “mochigome” pounded into a paste and rolled into a layer. It is sprinkled with soy powder and eaten with brown sugar syrup. Traditionally, it is yellow in color, with a sticky soft and jelly-like consistency. But, nowadays, Mochi dessert already has a huge variety of variations and all over the world it is made in all colors and flavors.

Pink Mochi Sakura with delicate and delicious sakura leaf:

Raindrop cake step by step recipe with photo.

Raindrop cake is difficult to call a traditional cake due to its appearance and composition. This dessert is a new trend in Japanese cuisine, it was created as an alternative to "harmful" cakes and pastries for vegans and those who fight for a low calorie content in food, without translation, its name reads Raindrops.

It consists only of mineral water and agar-agar. About the new invention, a real hype began on Instagram, Facebook and other social networks. Some say that the cake does not resemble a raindrop, but an implant for the female breast, for others it symbolizes a sip of water in the universe.

In order not to upset the sweet tooth at all, it is served with maple syrup and toasted soy flour.

By the way, the name of the inventor is Darren Wong. The chef's new dish is valued at about $8.

Ingredients for the recipe:

Mineral water without gas - 250 ml

Agar-agar - 1-2 teaspoon (can be replaced with gelatin)

Soy flour - 1 teaspoon

Maple syrup - 1 teaspoon

Step by step cooking with photo:

1. Agar-agar is diluted with mineral water and put on a small fire. Stirring, bring to a boil and let simmer for another five minutes.

Pour into a mold and send to the refrigerator.

Optionally you can

do not put inside

oozing fruit or

berry (e.g. grapes

mouse quiche, strawberry,

currant, etc.) or

add food, gel

dye if desired

brighter impressions.

You can add fruits, berries and dye only when the liquid mixture has already cooled down after everything has boiled, but has not yet begun to solidify!

2. Fry the flour in a dry frying pan until golden brown.

Raindrop recipe. water drop cake recipe