Best Cherry Blossom Raindrop Cake Recipe By Tasty Recipes

GIANT RAINDROP CAKE RECIPE BY TASTY

Steps:

• To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
• Add the sugar and whisk again to combine.
• Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
• Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
• Refrigerate overnight, or until set.
• Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
• Invert the raindrop cake onto a large plate or cutting board.
• Top with the roasted soybean flour and brown sugar syrup.
• Serve immediately.
• Enjoy!

CHERRY BLOSSOM RAINDROP CAKE

Steps:

• Trim any long stems from the cherry blossoms. Add 12 cherry blossoms to a small bowl and soak in water. Allow the blossoms to soak for several hours to remove most of the salt and salt flavor. When ready to use, gently pat dry flowers with paper towel. Place about 3 blossoms in each mold.
• In a small saucepan (with heat off), add agar powder and a few tbsp of water and stir with a spatula until the agar powder dissolves into the water. Add in remaining water.
• Bring your saucepan to medium heat and bring the agar water mixture to a simmer. Simmer for one minute, then turn off heat. Try to be as accurate with the timing as possible. If you don't heat long enough, your agar won't be fully dissolved. If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times. Pour mixture into molds. You should have enough to fill four cavities if you are using the silicone molds I used.
• If needed, use a chopstick or back of spoon to position the flowers to face down (the blossoms should be facing downwards so when the cakes are removed, the flowers will face up).
• Place molds into the fridge to set. Let them set for at least 3-4 hours. When they are ready, they should easily slide out by tilting the molds. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes. Add 1 tbsp of soybean flour to each cake and drizzle black sugar syrup on top of the cake or on the side.

RASPBERRY RAIN DROP CAKE RECIPE BY TASTY

Steps:

• Put agar and sugar in the bowl and mix.
• Place water and mixture a small pan, mix it, and heat with a high heat.
• Boil it for 2 minutes with a low heat.
• Put small pan larger pot with ice water, chill while mixing for about 3 minutes.
• Place the raspberry in a round ice-making dish and pour mixture into it.
• Put it in the refrigerator for about 1 hour to cool it.
• Gently take it out from the ice tray and put it on a dish.
• 8, Serve with brown sugary syrup and soybean flour.
• Raindrop Cake® is a registered trademark owned by Darren Wong
• Enjoy!