Raindrop Cake Food

RAINDROP CAKE

Steps:

• In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water.
• Turn your stovetop to medium heat and bring the agar water mixture to a boil. Maintaining a medium heat level, allow mixture to boil (without a lid) 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 exactly two cavities if you are using the silicone molds I used.
• Place molds into the fridge to set. I recommend letting them set overnight, or at least 10 hours. When they are ready, they should easily slide out just by you slightly 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 your cakes to a plate. Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side.

GIANT RAINDROP CAKE RECIPE BY TASTY

Steps:

• To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
• Add the sugar and whisk again to combine.
• Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
• Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
• Refrigerate overnight, or until set.
• Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
• Invert the raindrop cake onto a large plate or cutting board.
• Top with the roasted soybean flour and brown sugar syrup.
• Serve immediately.
• Enjoy!