Ingredients with Measurements:
- 1 cup of water
- 1/2 cup of sugar
- 1/2 cup of mocha coffee
- 1/2 cup of agar agar powder
- 1/2 cup of milk
Special equipment needed:
- Raindrop cake mold
- Saucepan
- Whisk
Step-by-step instructions:
1. In a saucepan, combine water, sugar, and mocha coffee. Bring to a boil and stir until the sugar dissolves.
2. Add agar agar powder and whisk until fully dissolved.
3. Remove from heat and add milk. Whisk until well combined.
4. Pour the mixture into the raindrop cake mold and let it cool to room temperature.
5. Refrigerate for at least 2 hours or until the cake is set.
6. Once set, remove the cake from the mold and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Refrigeration time: 2 hours
Temperature:
Room temperature for cooling and refrigeration
Serving size:
4-6 servings
Nutritional information:
Calories: 100
Fat: 0g
Carbohydrates: 25g
Protein: 0g
Substitutions for ingredients:
- Agar agar powder can be substituted with gelatin powder.
- Mocha coffee can be substituted with regular coffee or any other flavored coffee.
Variations:
- Add chocolate chips or cocoa powder for a richer chocolate flavor.
- Add whipped cream or chocolate syrup as a topping.
Tips and tricks:
- Make sure to whisk the agar agar powder well to avoid lumps.
- Use a non-stick spray on the mold to make it easier to remove the cake.
- Serve the cake with a scoop of ice cream for a delicious dessert.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served cold or at room temperature.
Presentation ideas:
Serve the cake on a plate with a drizzle of chocolate syrup and a sprinkle of cocoa powder.
Garnishes:
- Chocolate chips
- Whipped cream
- Chocolate syrup
- Cocoa powder
Pairings:
- Hot coffee
- Iced coffee
- Hot chocolate
Suggested side dishes:
- Fresh fruit
- Biscotti
- Croissants
Troubleshooting advice:
- If the cake doesn't set, try adding more agar agar powder.
- If the cake is too firm, reduce the amount of agar agar powder.
Food safety advice:
- Make sure to use clean utensils and equipment when making the cake.
- Store the cake in the refrigerator to avoid spoilage.
Food history:
Raindrop cake, also known as Mizu Shingen Mochi, originated in Japan and is made from agar agar powder and water.
Flavor profiles:
The mocha coffee adds a rich and bold flavor to the cake, while the milk adds a creamy texture.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Rich, Sweet, Chocolatey, Creamy, Coffee, Coffee-Flavored