There’s a raindrop cake in existence, and I just learnt about it. This cake is legally trademarked as the property of Darren Wong. Raindrop cakes can easily be confused as jello. They aren’t btw.
These cakes are incredibly beautiful. The entire concept is pure perfection. TASTY has released a recipe for all those who would love to create this in their kitchen.
To make this beautiful dessert you will need the following ingredients. These are for 10 servings;
- 8 cups cold water (1.9 L)
- 2 ¾ teaspoons Japanese agar powder
- 1 tablespoon ultra-fine baker’s sugar
- soybean flour, roasted as a topping
- 2 cups golden brown sugar (440 g) & 1 cup water (240 mL) for the Brown Sugar Syrup
Follow these directions by Tasty to make this dish:
- 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.
- Add the sugar and whisk again to combine.
- Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar has dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
- Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
Refrigerate overnight, or until set. - 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.
- Invert the raindrop cake onto a large plate or cutting board.
- Top with the roasted soybean flour and brown sugar syrup.
- Serve immediately and enjoy.
Watch the folks at Tasty make a giant raindrop cake below;
What do you think about Raindrop Cakes? Let us know in the comments.
Ndewoo!
*Raindrop Cake® is a registered trademark owned by Darren Wong.
