You can easily find it in an Asian market, health food store or online.
#Raindrop cake agar full
It is vegan (unlike gelatin, which is made from animal byproducts), calorie free, fat free, tasteless, zero carb and full of fiber. Agar is a gelling agent made from seaweed. Growing up in an Asian household, agar was a commonly used ingredient. I’m not familiar with that particular dessert, but I am very familiar with its main ingredient: Agar, sometimes called agar-agar or kanten. The dessert is actually derived from a Japanese dessert called mizu shingen mochi. I’m here to give you these details, including a recipe to make your own and some suggestions for making your raindrop cake version a more exciting one! The viral “Raindrop Cake” has left many of us raising our eyebrows and longing for more information. Agar-agar if vegetarian and a great substitute for gelatin.First things first: it’s not a cake. I hope you enjoy this fun recipe using molecular gastronomy technique…for more recipes like this please check on Honey Caviar or Coconut Panna Cotta with Mango Sphere recipes.ĭid you know that agar-agar was discovered in Japan? Agar-agar is a derivative from seaweed and has no calories, no sugar, no carbohydrates, no fat, and packed with fiber. Just before serving I grated a bit of pistachio (to give some color contrast) and drizzled simple syrup made with organic crystal sugar. I added rosewater on the agar-agar mixture once it was all dissolved and ready to be pour into the molds. Unmold the “cake” and serve with something sweet such a maple syrup, simple syrup…
Pour into the mold and let it refrigerate for 1 hour. Stir constantly until all the agar-agar is dissolved. Place the water with agar-agar in the low-medium heat. Heat the remaining water and pour over the agar-agar. Add a little water until the agar-agar is totally moist. Weigh the agar-agar and place in a small pot.
Yes, it did work! My notes reminded me of my lab notebook with all the calculations since I was varying the amount of water as well. I taper down to 0.5%, then to 0.25% (not bad) but wanted to push lower and went to 0.1% which the gel barely set…finally decided to add a bit more and went for 0.2%. I started with the percentage that I used to use when working in the microbiology lab, 1.5%…then went down drastically since it gave me a jelly ball so hard that I could almost throw on the floor and it would bounce back. Therefore the amount of agar-agar is very critical.Īfter searching through the internet I found that the ratio of agar-agar to water varied from 0.25% to 3% meaning that in 1 cup (250ml) of water the amount of agar-agar varied from 0.625g to 7.5g…yes, you read it right…so here is where my “experiments” started… A little extra of agar-agar the “cake” will turn into a flavorless jelly, a little “too little” and the “cake” will not hold its shape. The trick is to have the right ratio of water and agar-agar to achieve a very soft almost running gel. When I first saw these raindrop cake (which in my opinion it is not a cake per say, cake in my view should contain flour or its substitutes) I was fascinated by its shape and the notion of its pureness…upon reading the ingredients, I immediately could imagine its textures as I had worked with agar-agar, both in the kitchen and in the lab. How can a dessert made of almost 99.8% of water be so trendy? The answer…it is all in its texture…
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