Raindrop cake 水信玄餅

Method6 steps · about 1 hr 5 min

1. 1

   Step 1: Place the ten grams Cool Agar jelly-setting blend in a small saucepan.

   Uses 10 g Cool Agar jelly-setting blend

2. 2

   Step 2: Gradually add all three hundred grams mineral water, a little at a time, stirring continuously to disperse the blend without lumps.

   Uses Measured Cool Agar jelly-setting blend · 300 g mineral water

   
3. 3

   Step 3: Bring it to boil over heat then turn it down to simmer for 2 minutes over low heat stirring constantly.

   Simmer the jelly mixture · 2 minUses Smooth dispersed Cool Agar-mineral-water mixture

   
4. 4

   Step 4: Turn off the heat. Briefly cool the saucepan in a sink of cold water while stirring, without letting extra water enter the pan. Keep the mixture fluid and pour into the moulds before it begins to set.

   Uses Heated dissolved jelly mixture

5. 5

   Step 5: Fill the bottoms of the ice-ball moulds, fit their lids, then fill through the top openings. Refrigerate to set for at least one hour. This recipe makes four cakes; set any mixture left over in a small cup.

   Chill and set raindrop cakes for at least one hour · 60 minUses Still-fluid cooled jelly mixture

6. 6

   Step 6: Unmould the four set raindrop cakes and give each one tablespoon roasted soybean powder and one tablespoon brown sugar syrup. Serve promptly, following the source’s within-thirty-minutes serving recommendation.

   Uses Four set chilled raindrop jellies · 4 tbs soy bean powder · 4 tbs brown sugar syrup