Raindrop Cake
Try this popular Japanese dessert trend at home.
Ingredients
- 8 cups cold water
- 2 3/4 tspn Japanese agar agar powder
- 1 tbsp ultra-fine baker's sugar
Brown Sugar Syrup
- 2 cups golden brown sugar
- 1 cup water
Topping
- soybean flour roasted
Instructions
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To a large pot, add the 8 cups (1.9 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
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Add the sugar and whisk again to combine.
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Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
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Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
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Refrigerate overnight, or until set.
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Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
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Invert the raindrop cake onto a large plate or cutting board.
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Top with the roasted soybean flour and brown sugar syrup.
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Serve immediately.
