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Sakura Raindrop Cake
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Prep Time
35
minutes
mins
Fridge Time
3
hours
hrs
Course
Dessert
Cuisine
Japanese
Servings
6
pieces
Equipment
Bunny Shape Silicone Mould
Ingredients
1x
2x
3x
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.
Keyword
Japanese, Sakura, salt pickled cherry blossom
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