Coconut Raindrop Cake Recipe: D-I-Y Viral Japanese Dessert With A Twist
Make your own viral dessert from Japan This clear dessert sensation hardly needs an introduction after its recent buzz on social media. Originally named Mizu Shingen Mochi , this raindrop cake from Japan is shiny, round and translucent – resembling a giant drop of wet weather. It sparked interest from its unique textur…
This low-calorie jelly dessert is traditionally made with water and agar-agar, and served with kinako powder (roasted soybean flour) and dark brown sugar syrup for added taste. Going to But to make things more interesting, we, a coconut spin and made it with kitchen equipment you already have and ingredients you can acquire from any supermarket.
There’s no excuse for not replicating this Insta-perfect dessert in the comfort of your own kitchen! Coconut Raindrop Cake Recipe - Make Your Own Viral Japanese Dessert With 4 Ingredients Ingredients (makes 6 servings) Raindrop cake 500ml distilled water 1/4 tsp agar-agar powder Shredded coconut 50g dessicated coconut Sugar Sauce 30ml water 100g coconut palm sugar Equipment Small saucepan Mixing spoon Small round rice bowls Instructions Shredded coconut In a saucepan over low heat, pour in dessicated coconut. Raindrop cake In the same saucepan over low heat, pour in water and sprinkle in agar-agar powder.
Stir until agar-agar powder has completely dissolved. Sugar syrup In a clean saucepan over low heat, pour in water and coconut palm sugar.
Stir until sugar dissolves, caramelises and darkens. To serve Place raindrop cake in the middle of a plate, coconut and syrup on either side.
Notes Optional: Replace distilled water with coconut water if you wish. For more bite, add nata de coco at the base of the bowls before chilling.
- Who: Raindrop · Japan This · Mizu Shingen Mochi
