Desserts
Raindrop cake
A translucent, wobbly dessert made with agar-agar, imitating a drop of water on a plate. It is best enjoyed very chilled, drizzled with black sugar syrup (kuromitsu) and roasted soy flour.
Ingredients
Ingredients
Sirop
Spices & seasoning
Optional extras
Instructions
- Pour the water into a saucepan, sprinkle with the agar-agar, and let it swell for 5 minutes without stirring.
- Gently bring to a boil while whisking, then simmer for 2 minutes until the agar is completely dissolved.
- Add the sugar and the pinch of salt, and stir until dissolved.
- Pour the liquid into a small round mold or flat bowl, about 1.5 cm thick, and let cool to room temperature.
- Refrigerate for at least 1 hour, until the jelly is firm and translucent.
- Prepare the syrup: heat the brown sugar with the water and cane sugar syrup until it has a flowing texture.
- Carefully unmold the jelly onto a plate, drizzle with the syrup, and dust with kinako.
Variations and tips
Fruity version. Add yuzu or lemon juice to the water before the jelly sets for a brighter flavor.
More ideas
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Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.