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Cherry Blossom Raindrop Cake

by Spencer Kombol featured in How To Make Mesmerizing Japanese Desserts

Ingredients

for 2 servings

Cherry Blossom Jelly

  • 4 teaspoons
    agar powder (8 g)
  • 2.5 teaspoons
    sugar (10 g)
  • 1 cup
    water (250 mL)
  • ½ oz
    salted cherry blossom (20 g)

Milk Jelly

  • 1 tablespoon
    agar powder (4 g)
  • 2 teaspoons
    sugar (10 g)
  • 1 cup
    fat free milk (250 mL)

For Serving

  • brown sugar syrup, for serving
  • matcha, for garnish

Special Equipment

  • ice ball tray

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Preparation

  1. Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
  2. Pour the water into a small pan, then add the agar mixture and stir.
  3. 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.
  4. Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
  5. Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
  6. In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
  7. 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.
  8. Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
  9. Move the pan to the ice bath and chill for 2 minutes.
  10. Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
  11. Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
  12. Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong
 

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