Ingredients with Measurements:
- 1 cup of water
- 1/4 cup of sugar
- 1/4 cup of agar agar powder
- 1/2 teaspoon of dried lavender buds
- 1/2 teaspoon of vanilla extract
- 1 drop of purple food coloring (optional)
Special equipment needed:
- Raindrop cake mold or silicone mold
- Small saucepan
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a small saucepan, combine water, sugar, agar agar powder, and dried lavender buds. Whisk until well combined.
2. Heat the mixture over medium heat, stirring constantly, until the sugar and agar agar powder are completely dissolved.
3. Remove the saucepan from heat and stir in vanilla extract and purple food coloring (if using).
4. Pour the mixture into the raindrop cake mold or silicone mold. Let it cool to room temperature.
5. Once the mixture has cooled, place the mold in the refrigerator for at least 2 hours or until the cake is set.
6. To remove the cake from the mold, gently pull the edges away from the mold and invert onto a plate.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Room temperature and refrigerated
Serving size:
4-6 servings
Nutritional information:
Calories: 45
Fat: 0g
Carbohydrates: 11g
Protein: 0g
Sodium: 10mg
Sugar: 10g
Substitutions for ingredients:
- Agar agar powder can be substituted with gelatin powder.
- Dried lavender buds can be substituted with fresh lavender buds or lavender extract.
- Vanilla extract can be substituted with other extracts such as almond or lemon.
Variations:
- Add different food coloring to change the color of the cake.
- Top the cake with fresh berries or whipped cream.
- Add a layer of fruit puree or jelly to the cake before it sets.
Tips and tricks:
- Be sure to whisk the mixture well to ensure that the agar agar powder is fully dissolved.
- Use a silicone mold for easy removal of the cake.
- If the cake is difficult to remove from the mold, place the mold in warm water for a few seconds to loosen the edges.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake does not need to be reheated.
Presentation ideas:
Serve the cake on a plate with a sprig of fresh lavender or a dusting of powdered sugar.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or a sprig of fresh lavender.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This cake can be served as a dessert on its own.
Troubleshooting advice:
- If the cake does not set, try increasing the amount of agar agar powder.
- If the cake is too firm, try decreasing the amount of agar agar powder.
Food safety advice:
Be sure to use clean and sanitized equipment when making this recipe.
Food history:
Raindrop cake, also known as mizu shingen mochi, is a Japanese dessert made from agar agar powder and water. It is a popular dessert in Japan and has gained popularity in other countries in recent years.
Flavor profiles:
This cake has a subtle floral flavor from the dried lavender buds and a sweet vanilla flavor.
Serving suggestions:
Serve this cake chilled on a plate with a garnish of fresh berries or whipped cream.
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