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#Raindrop cake with flowers how to

Add a healthy amount of syrup and kinako on the side. To serve, gently remove the Raindrop Cake from the mold and place on a plate. You can add a dollop of dark corn syrup to prevent crystallization.)

(Any crystals left will make it gritty and will crystalize the syrup after it’s cooled. To make syrup, boil 100ml water and dissolve 200g of dark brown sugarcane. Pour into mold and let set for at least 2 hours. Let the boiled solution cool to about 150 ☏.

100ml water (normal water will do it’s for the syrup)īoil 2 cups water, sprinkle in agar so it does not clump.

1.20g agar powder (This is the minimal amount needed to hold its shape).

2 cups water (Purest you can find, I used double carbon filtered, UV, reverse osmosis and ionized water).

Below is the original recipe that I landed on that started it all. I learned everything I could about making jelly, experimenting with different agars and figuring out how a minor difference in water would make a big difference.

#Raindrop cake with flowers how to

That fascinated me and I decided I would figure out how to make it on my own.

I read about a Shingen mochi made out of water. I started Raindrop Cake as a small side hustle based on a fondness for Japanese desserts. flowers, petals, fruits Dissolve agar and water in a small pot. The attention it got took me by complete surprise. Raindrop cake, albeit very different from your typical, traditional cake, will let you have a truly magical experience. The Original Raindrop Cake Recipe 2 cups water (Purest you can find, I used double carbon filtered, UV, reverse osmosis and ionized water) 1.20g agar powder (This is the minimal amount needed to hold its shape) 200g dark brown sugarcane 100ml water (normal water will do it’s for the syrup) Silicon.

In April 2016 I launched Raindrop Cake at Smorgasburg in New York.