You might be surprised to hear that simply speaking, raindrop cake itself contains almost zero calories! Its calories come from the toppings or fillings, which we will get into in the later sections of this post. It is light, refreshing, and melts in your mouth! How many calories does it contain? Or what that was just us? This fun dessert will take you back to childhood and make you feel like you’re eating raindrops. If you’ve ever played out in the rain when you were kids, you’ve probably also tried eating raindrops. However, the toppings (or the fillings) are what give it its flavour. What does Raindrop Cake taste like?īy itself, raindrop cake does not have any flavour. What has stayed the same are the typical toppings served with this dessert, which are a sprinkling of kinako powder and a drizzle of kuromitsu. We will use these names interchangeably in this article. It is also more commonly known as mizu shingen mochi, which literally means water cake. Sakura Mizu Shingen Mochi | Image from Instagram It is now a transparent and crystal-looking sphere and is made with agar-agar instead of glutinous rice flour. The current version that we know can be considered an evolution from its traditional form. This became a festive food to eat during Obon in Japan.Īs time passed, locals in Hakushu-cho, Hokuto City decided to incorporate the region's fresh spring water into this dessert. They were originally made as a type of emergency food by Shingen Takeda, a Sengoku Daimyo. It has a soft texture and chewy consistency. Traditionally, these are popular rice cakes from Japan’s Yamanashi Prefecture that are made from glutinous rice flour and sugar. The earliest form of this delicacy is a Japanese mochi called Shingen mochi. Raindrop Cake | Japanese Mizu Shingen Mochi.We’ll even show you different ways to level up this classic recipe. We will also share a traditional Japanese raindrop cake recipe you can easily recreate at home. If you have ever wondered how this dessert of Japanese origin is made, or have been curious as to its different variations, you have come to the right article. Will the raindrop cake be New York's next Cronut? Share your thoughts below or on Facebook.Traditional Mizu Shingen Mochi | Image from Instagram Here's a video to get you started: How to make raindrop cake (water cake) at home If you can't make it to Brooklyn you can always try making your own water cake at home. Wong's raindrop cake may be ordered with two condiments: kinako (roasted soy bean flour) and a syrup that looks like molasses: eating it is definitely an experience for the senses. “The cake has to maintain its shape but still have the texture of water." Wong said it was tricky to get the recipe just right. This is all possible to the combination of water and agar-agar (a vegan gelatin substitute) that is used in making the stunning dessert, creator David Wong told the Huffington Post. Not only does it look and feel like water but it is also calorie free. The water cake is being served at Smorgasburg, the popular outdoor market in the Williamsburg section of Brooklyn, where it goes by the name of raindrop cake. What are we talking about? This sphere-like raindrop cake (or water cake) known as Mizu Shingen Mochi that blew up the internet last fall. Its futuristic appearance made it the Cronut of Japan and now it's available in New York City.
0 Comments
Leave a Reply. |