Yes, it did work! My notes reminded me of my lab notebook with all the calculations since I was varying the amount of water as well. I taper down to 0.5%, then to 0.25% (not bad) but wanted to push lower and went to 0.1% which the gel barely set…finally decided to add a bit more and went for 0.2%.
I started with the percentage that I used to use when working in the microbiology lab, 1.5%…then went down drastically since it gave me a jelly ball so hard that I could almost throw on the floor and it would bounce back. Therefore the amount of agar-agar is very critical.Īfter searching through the internet I found that the ratio of agar-agar to water varied from 0.25% to 3% meaning that in 1 cup (250ml) of water the amount of agar-agar varied from 0.625g to 7.5g…yes, you read it right…so here is where my “experiments” started… A little extra of agar-agar the “cake” will turn into a flavorless jelly, a little “too little” and the “cake” will not hold its shape. The trick is to have the right ratio of water and agar-agar to achieve a very soft almost running gel. When I first saw these raindrop cake (which in my opinion it is not a cake per say, cake in my view should contain flour or its substitutes) I was fascinated by its shape and the notion of its pureness…upon reading the ingredients, I immediately could imagine its textures as I had worked with agar-agar, both in the kitchen and in the lab. This strawberry, mint and mango combination is my favorite.How can a dessert made of almost 99.8% of water be so trendy? The answer…it is all in its texture… Add fruit and refrigerate for at least two hours before serving. To add the mix-ins, pour the liquid into molds and let sit at room temperature for 15 minutes before adding fruit. I add mint as well - yum! Try adding your own combination of fruits or sprinkles as the treat starts to set. I think the water cake is totally bland by itself, so I added sprinkles or very small chopped fruit that have soft, not-too-fibrous textures (like mango and strawberry). Add fruit if desired and refrigerate for at least two hours to set. Add agar-agar dessert powder and let simmer for a minute until completely dissolved and liquid is clear. USING AGAR-AGAR READY-MIX DESSERT POWDER? INGREDIENTS:īoil water. Soak the agar stick in water to rehydrate it. ½ agar stick, soaked in water for 30 minutes.USING AGAR POWDER OR FLAKES? INGREDIENTS:īoil water. Note: Always dissolve the agar completely before adding sugar. Use a silicone mold or small, shallow bowls to form the semi-circle raindrop shape (although you can also use any other desired shape).
Make your raindrop cake by following the instructions below. As for the sensation of eating it? It starts out feeling like putting a delicate JELL-O in your mouth - and then it just smooshes into water. They taste like premium, extra-refreshing water, just ever-so-slightly sweet. Raindrop cakes feel like JELL-O but not as firm and definitely more delicate. It is sold as powder, flakes, sticks or prepackaged in boxes with sugar already mixed in. You can easily find it in an Asian market, health food store or online.
STRAWBERRY RAINDROP CAKE RECIPE FULL
It is vegan (unlike gelatin, which is made from animal byproducts), calorie free, fat free, tasteless, zero carb and full of fiber. Agar is a gelling agent made from seaweed. Growing up in an Asian household, agar was a commonly used ingredient. I’m not familiar with that particular dessert, but I am very familiar with its main ingredient: Agar, sometimes called agar-agar or kanten. The dessert is actually derived from a Japanese dessert called mizu shingen mochi.
I’m here to give you these details, including a recipe to make your own and some suggestions for making your raindrop cake version a more exciting one! The viral “Raindrop Cake” has left many of us raising our eyebrows and longing for more information.
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