![]() Spoon the matcha syrup around them, sprinkle a little matcha powder over and serve. When the cakes have set, unmould each one onto a serving plate. Pour the syrup into a container and refrigerate. Pour the mixture back into the saucepan and cook over low heat, just until the sugar has dissolved. Heat 30 ml (1 fl oz) water in a small saucepan until simmering, then slowly stream it into the matcha powder and sugar, whisking well. Make a matcha syrup by whisking together the matcha powder and remaining (60 g) sugar in a small bowl. Working quickly, so the liquid doesn’t start solidifying in the pan, pour the mixture into the bowls, then refrigerate for at least 2 hours to set. Bring to a simmer, stirring constantly to dissolve the sugar and agar. In a small saucepan, combine the agar, water and 20 g (3/4 oz) of the sugar. Set out four small bowls or circular moulds, about 6 cm (21/4 inches) in diameter. This makes it a great, easy dessert for busy izakayas, and a refreshing end to a meal.Ģ teaspoons matcha powder, plus extra for sprinkling A raindrop cake looks spectacular, and with the right moulds (spherical ice moulds or semicircular moulds) is very easy to prepare. MULTI-FUNCTIONAL USE : Our food-grade silicone molds can be used for making cakes such as mousse, chocolate bombe, raindrop cake, ice cream cake, chiffon cake, muffin & dessert for example gumdrop, yogurt drop, gelatin drop, jelly, pudding, Bread, prepared food, even handmade soap, wax, resin dome and bath bomb. I’ve gone with a matcha syrup for this recipe, but traditionally it is served with the black sugar syrup (see page 188 of the book) and sprinkled with kinako (roasted soy bean flour). A jelly that is very lightly set using agar, and resembles a crystal-clear raindrop, accompanied by a flavoured syrup. Consume immediately.This may be called a ‘cake’ in English, but it is really a jelly. Top with kuromitsu syrup and kinako powder.The raindrop cake should easily release from the bowl. Place your desired serving plate upside-down and on top of a rice bowl, and gently flip the plate and bowl over together. ![]() Cover, and transfer to the refrigerator for about 1-2 hours, or until you are prepared to eat the cake.
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