Ingredients with Measurements:
- 1 cup water
- 1/4 cup agar agar powder
- 1/2 cup orange blossom honey
- 1/4 cup sugar
- 1/4 cup fresh orange juice
- 1/4 tsp orange zest
- 1/4 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Raindrop cake mold
- Small saucepan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a small saucepan, combine water and agar agar powder. Whisk until agar agar powder is dissolved.
2. Add orange blossom honey, sugar, orange juice, orange zest, vanilla extract, and salt to the saucepan. Whisk until well combined.
3. Heat the mixture over medium heat, stirring constantly, until it comes to a boil.
4. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
5. Remove the saucepan from the heat and let it cool for 5 minutes.
6. Pour the mixture into a mixing bowl and whisk for 1-2 minutes until it becomes frothy.
7. Pour the mixture into raindrop cake molds and let it cool to room temperature.
8. Refrigerate the molds for at least 2 hours, or until the raindrop cakes are set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 130
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 30mg
Total carbohydrates: 34g
Dietary fiber: 0g
Sugars: 33g
Protein: 0g
Substitutions for ingredients:
- Agar agar powder can be substituted with gelatin powder.
- Orange blossom honey can be substituted with any other type of honey.
- Fresh orange juice can be substituted with bottled orange juice.
- Orange zest can be omitted if not available.
Variations:
- Add sliced fresh fruit on top of the raindrop cakes before serving.
- Use different types of honey for different flavors.
- Add a drop of food coloring to the mixture for a colorful raindrop cake.
Tips and tricks:
- Make sure to whisk the mixture well before pouring it into the molds to ensure that all ingredients are well combined.
- Use a small ladle to pour the mixture into the molds for a more precise pour.
- To remove the raindrop cakes from the molds, gently press on the bottom of the mold with your fingers and wiggle it out.
Storage instructions:
Store the raindrop cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Raindrop cakes do not need to be reheated.
Presentation ideas:
Serve the raindrop cakes on a plate with a drizzle of honey and fresh fruit on top.
Garnishes:
Fresh fruit, honey, mint leaves
Pairings:
Green tea, iced tea, lemonade
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too thick, add a little bit of water to thin it out.
- If the raindrop cakes do not come out of the molds easily, run the bottom of the mold under warm water for a few seconds to loosen it.
Food safety advice:
Make sure to use clean and sanitized equipment when making the raindrop cakes.
Food history:
Raindrop cake, also known as Mizu Shingen Mochi, is a Japanese dessert made from water and agar agar powder. It became popular in Japan in 2014 and has since gained popularity in other countries.
Flavor profiles:
The Orange Blossom Honey Raindrop Cake has a sweet and floral flavor with a hint of orange.
Serving suggestions:
Serve the raindrop cakes chilled as a light and refreshing dessert.
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