Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1/2 cup agar agar powder
- 1/4 cup lime juice
- Zest of 1 lime
- 1/4 cup shredded coconut
Special Equipment Needed:
- Raindrop cake mold or silicone mold
- Whisk
- Saucepan
- Mixing bowl
Step-by-Step Instructions:
1. In a saucepan, combine coconut milk, water, sugar, and agar agar powder. Whisk until well combined.
2. Bring the mixture to a boil over medium heat, whisking constantly.
3. Reduce the heat and let the mixture simmer for 5 minutes.
4. Remove the saucepan from the heat and add lime juice and lime zest. Whisk until well combined.
5. Pour the mixture into a mixing bowl and let it cool for 5 minutes.
6. Grease the raindrop cake mold or silicone mold with cooking spray.
7. Pour the mixture into the mold and let it set in the refrigerator for at least 2 hours.
8. Once set, remove the raindrop cake from the mold and sprinkle shredded coconut on top.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Setting time: 2 hours
Temperature:
Medium heat
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 24g
Protein: 1g
Sodium: 25mg
Sugar: 19g
Substitutions for ingredients:
- Agar agar powder can be substituted with gelatin powder.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use coconut water instead of water for a more coconutty flavor.
- Add a drop of green food coloring to make it more visually appealing.
Tips and Tricks:
- Make sure to whisk the mixture constantly to prevent clumps.
- Let the mixture cool for a few minutes before pouring it into the mold to prevent the shredded coconut from sinking to the bottom.
- Use a toothpick to remove any air bubbles from the mixture before setting it in the refrigerator.
Storage Instructions:
Store the raindrop cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The raindrop cake is best served chilled, but if you prefer it warm, you can microwave it for 10-15 seconds.
Presentation Ideas:
Serve the raindrop cake on a bed of shredded coconut or with a dollop of whipped cream.
Garnishes:
- Lime wedges
- Mint leaves
Pairings:
- Coconut water
- Iced tea
Suggested Side Dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting Advice:
- If the raindrop cake doesn't set properly, try increasing the amount of agar agar powder.
- If the raindrop cake is too firm, try decreasing the amount of agar agar powder.
Food Safety Advice:
- Make sure to use clean utensils and equipment when making the raindrop cake.
- Store the raindrop cake in the refrigerator to prevent bacterial growth.
Food History:
The raindrop cake, also known as Mizu Shingen Mochi, originated in Japan and is made with agar agar powder and water.
Flavor Profiles:
The coconut and lime flavors in this raindrop cake create a refreshing and tropical taste.
Serving Suggestions:
Serve the raindrop cake as a light and refreshing dessert after a heavy meal.
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