Cherry Blossom Raindrop Cake Recipe By Tasty

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CHERRY BLOSSOM RAINDROP CAKE



Cherry Blossom Raindrop Cake image

This unique low-calorie dessert looks and tastes like a giant raindrop. The delicate cake dissolves in your mouth and is flavored with spring cherry blossoms, syrup and roasted soybean flour.

Provided by Kirbie

Number Of Ingredients 5

1 tbsp cool agar powder (or 1/8 tsp + 1/16 tsp regular agar powder)
1 1/3 cup mineral water (or filtered water)
12 pickled cherry blossoms (soaked to remove salt)
4 tbsp roasted soybean flour
4 tbsp black sugar syrup

Steps:

  • Trim any long stems from the cherry blossoms. Add 12 cherry blossoms to a small bowl and soak in water. Allow the blossoms to soak for several hours to remove most of the salt and salt flavor. When ready to use, gently pat dry flowers with paper towel. Place about 3 blossoms in each mold.
  • In a small saucepan (with heat off), add agar powder and a few tbsp of water and stir with a spatula until the agar powder dissolves into the water. Add in remaining water.
  • Bring your saucepan to medium heat and bring the agar water mixture to a simmer. Simmer for one minute, then turn off heat. Try to be as accurate with the timing as possible. If you don't heat long enough, your agar won't be fully dissolved. If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times. Pour mixture into molds. You should have enough to fill four cavities if you are using the silicone molds I used.
  • If needed, use a chopstick or back of spoon to position the flowers to face down (the blossoms should be facing downwards so when the cakes are removed, the flowers will face up).
  • Place molds into the fridge to set. Let them set for at least 3-4 hours. When they are ready, they should easily slide out by tilting the molds. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes. Add 1 tbsp of soybean flour to each cake and drizzle black sugar syrup on top of the cake or on the side.

CHERRY BLOSSOM RAINDROP CAKE RECIPE BY TASTY



Cherry Blossom Raindrop Cake Recipe by Tasty image

Here's what you need: agar powder, sugar, water, salted cherry blossom, agar powder, sugar, fat free milk, brown sugar syrup, matcha, ice ball tray

Provided by Spencer Kombol

Categories     Desserts

Yield 2 servings

Number Of Ingredients 10

4 teaspoons agar powder
2.5 teaspoons sugar
1 cup water
½ oz salted cherry blossom
1 tablespoon agar powder
2 teaspoons sugar
1 cup fat free milk
brown sugar syrup, for serving
matcha, for garnish
ice ball tray

Steps:

  • Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
  • Pour the water into a small pan, then add the agar mixture and stir.
  • Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
  • Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
  • Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
  • In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
  • Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
  • Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
  • Move the pan to the ice bath and chill for 2 minutes.
  • Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
  • Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
  • Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong

Nutrition Facts : Calories 87 calories, Carbohydrate 13 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 12 grams

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