I’ve never worked with either, but just the name Cool Agar makes me think it’s an agar that would keep the crystal clear appearance and not turn cloudy like regular agar powder does. I think that the recipes that call for the larger amounts of agar are using a special agar, even though the recipes just say “agar powder.” I noticed a few videos talk about using a Japanese-style agar or a Cool Agar. I’m still puzzled by how the recipes work with the large amounts of agar, but I do have one theory. It would set within an hour and it did not dissolve in my mouth. When I used a larger amount of agar, the mixture was cloudy and the end result was very firm. Some recipes called for a few grams (which is the equivalent to a few teaspoons) and some called for barely 1/8 of a teaspoon. When I started reading through recipes, I found big discrepancies in the amount of agar used. However, based on all the descriptions I read about the raindrop cake, it’s supposed to be very delicate and only hold its form for about 30 minutes before dissolving. Normally, agar-based desserts have a somewhat firmer, jelly texture. It is commonly used in Asian desserts, especially any that have a jelly consistency. Agar is a a gelatin-like substance that is derived from algae. I’m documenting my findings here, so that hopefully you won’t have to go through the same trial and errors and can have success on the first try.Īgar. Before attempting to make it, I did a lot of research. (Even with the toppings, you’re looking at around 50 calories per serving.)Įven though the raindrop cake is only two ingredients, it actually took me several trials before getting the right proportions. The dessert is apparently also very popular in Japan because the raindrop itself is almost zero calories. The end result is a surprisingly refreshing dish which I really enjoyed. But it’s paired with roasted soy bean flour (kinako) and black sugar syrup (kuromitsu), which add sweetness and texture. The raindrop itself is made out of only two ingredients: water and agar. The dessert is very delicate and is supposed to only hold its form for about 30 minutes. When you bite in, the dessert dissolves in your mouth, like eating rain. The name Raindrop Cake comes from its appearance– which looks like a giant raindrop– as well as the taste. Since then, the unique looking dessert has become very popular. Inspired by a traditional Japanese dessert, Mizu Shingen Mochi, the dessert was introduced to the US by Chef Darren Wong at Smorgasburg in New York. Over the last few months, I’ve been very intrigued by the Raindrop Cake. Add a healthy amount of syrup and kinako on the side.This low calorie and popular food trend can be easily made at home with just a few ingredients! 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. 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. The attention it got took me by complete surprise. In April 2016 I launched Raindrop Cake at Smorgasburg in New York.
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