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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