![]() ![]() Tap water is used instead of mineral water (although you could still use mineral water). This raindrop cake recipe is far from traditional. It is traditionally served with a sweet syrup, like kuromitsu (black sugar syrup), and kinako (roasted soybean powder) on the side. The cake is visually striking due to its translucency and delicate form, resembling a large droplet of water or a raindrop. It was originally developed to highlight the regions’ pure, high quality water. This Japanese dessert is also known as Mizu Shingen Mochi. If you choose to include cream to two-thirds of you cakes, your macros for each cream raindrop cake is:Ĭalories: 80 Fat: 8g Total Carbs: 6.8g Net Carbs: 0.8g Protein: 0.2gĪ Raindrop Cake is a clear, jelly-like cake traditionally made from mineral water and agar, a gelatin-like substance that comes from seaweed. The macros above are calculated for the clear, non-cream based cake. Housing edible flowers within the clear cake creates a ethereal, blooming raindrop effect.Įnjoy with a dollop of whipped cream and with only taking about 10 minutes of effort and 30 minutes of chill time, you’ll be ready to dive into this refreshing creation whenever you fill like a treat! Instead of a clear translucent raindrop, heavy whipping cream or coconut cream can be added along with food coloring to create different opaque colors. ![]() Vanilla isn’t the only flavor that can be used, you can adapt the flavor by adding different flavoring extracts. This raindrop cake recipe is an adaption of the traditional Japanese dessert boosting a creamy vanilla flavor that is sugar-free making this cake low calorie and low carb! It has a similar texture to a panna cotta or jello salad but instead of using gelatin, agar powder is used. Its translucent appearance mirrors a perfect raindrop. The raindrop cake is a visually stunning dessert. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |