Check your raindrop cakes have set, then add one to each dish on top and serve immediately. Raindrop cake (mizu shingen mochi) is a low-calorie Japanese dessert. Now sprinkle the matcha green tea powder over the top of the chocolate so it looks like baby grass. Search, watch, and cook every single Tasty recipe and video ever - all in one. Divide the cookie crumbs between 4 serving dishes (rectangular sundae-type dishes are good here) and drizzle over a little chocolate syrup if liked.Alternative you can pulse them a few times in a food processor for the same result. While the desserts are setting you can put the chocolate cookies in a resealable bag and use a rolling pin to break them into crumbs.It needs to be consumed within 30 minutes, before it turns into a sweet puddle of water Ingredients Water Granulated Sugar Agar Brown Sugar Syrup (kokumitsu) Soybean Flour (kinako) Recipe 1. Chill it in the fridge for 1 hour or until set. : Mizu Shingen Mochi looks like a large drop of water, but it’s actually a delicate cake.Let it cool slightly and divide it between 4 spherical moulds.Now bring the mixture to a boil then simmer it for 2 minutes or until every trace of the agar has dissolved.The sugar should dissolve right away but agar can take some time. Continue, adding the water gradually, until all the agar has dissolved. Combine the sugar with the agar in a saucepan, then add a little of the water and mix.The subtle green tea flavour goes nicely with the chocolate and offers additional flavour since the raindrop cake itself has such a subtle taste. Now you can see why this is the dessert everyone’s talking about! The reason we are using matcha in this recipe is to pay homage to the fact this dessert is a Japanese creation. However we are taking the dessert to the next level by showcasing it on earth and grass (or chocolate cookie crumbs and matcha green tea powder!) Then it really will look like a freshly landed raindrop on the ground or delicate dew on a spring morning – you get the idea. Those three ingredients are all you need to prepare the basic raindrop. This is not the case! You need powdered agar which is available from the supermarket or an Asian food store, along with some white sugar and water. Unfortunately many people either assume it’s hard to make or you need some ingredients which are difficult to find. This transparent confection went viral in Japan a couple of years back but thanks to the internet interest in this unusual dessert there is a resurgence of interest. Raindrop cake is traditionally made with agar (kanten) rather than gelatin but for the most translucent look agar works best since gelatin can be a bit cloudy. It looks like a raindrop and tastes sweet and smooth. Raindrop cake, which is also known as Japanese water cake or mizu shingen mochi, is one of the most stunning looking desserts you can get.
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