Sakura Raindrop Cake
Raindrop Cake is a Japanese dessert that has recently gained popularity around the world. It is a transparent, jelly-like dessert made from agar-agar and water. The dessert is shaped like a droplet or a raindrop, hence its name. It is often served with sweet accompaniments such as roasted soybean flour, kinako powder, and black sugar syrup. To celebrate the Sakura season in Vancouver, I incorporated salt-pickled cherry blossom into my raindrop cake, resulting in a visually stunning and delicious dessert.
What does Raindrop Cake taste like?
Raindrop Cake has a very subtle and delicate taste, similar to a light and refreshing spring rain. It has a soft, smooth, and almost jelly-like texture, and it is mostly made of water and agar-agar. Since it doesn’t have a strong flavor of its own, it is often served with accompaniments such as kinako powder, roasted soybean flour, or sweet syrup to enhance its taste and texture. It is also a low-calorie dessert that is popular among those who are looking for a lighter alternative to traditional sweets.
Ingredients of Raindrop Cake
- Agar powder (白凉粉): A plant-based gelatin substitute that gives the raindrop cake its signature jelly-like texture. Unfortunately, gelatine powder cannot be used as a substitute, as it won’t create the transparent look of the raindrop cake.
- Salt-pickled cherry blossom: A unique and flavorful ingredient that adds a subtle salty and tangy taste to the raindrop cake. You can find them normally in a Japanese grocery store.
- Sugar: An optional ingredient that can be added for a slightly sweet taste. The traditional raindrop cake does not contain sugar.
Key Tools for Making Raindrop Cake
- Saucepan: Essential for dissolving agar powder and sugar in water.
- Kitchen Tweezers: For placing and handling the delicate salt-pickled cherry blossoms.
- Silicone Molds: Ideal for creating the raindrop cake’s signature shape and easy release. I used a bunny-shaped silicone mold for this recipe.
- 【Easy to make and release the film】The chocolate egg mold is easy to use, just pour your favorite ingredients into the m…
- 【Soft and Easy to Use】Our mold are made of silicone, which is not easily deformed, non-sticky, easy to wash, and can be …
- 【Product Specifications】The temperature resistance range is from -40 ℉ to 500 ℉, suitable for microwave ovens, ovens, an…
Sakura Raindrop Cake
Equipment
Ingredients
- 200 mL water
- 6 g agar powder
- 10 g sugar optional
- 5 g salt pickled cherry blossom optional
- Kinako powder
- Black sugar syrup also known as brown sugar syrup
Instructions
- Soak the salt-pickled cherry blossom in cold water for at least 30 minutes. Gently wash away the salt and drain.
- In a saucepan, bring the water to a boil. Remove the pot from heat. Add the agar powder and sugar (if using). Stir until combined.
- Pour the gelatin mixture until half full into the silicone mould. Add a few pieces of the cherry blossom. Then top it with more gelatine mixture.
- Refrigerate the mould for 2-3 hours, or until the raindrop cakes are se
- Once set, remove the raindrop cakes from the mould and serve them with black sugar syrup and kinako powder.
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