![]() At My Cousin’s Place, too, I guess, the same two flavouring agents were offered along with the cake. I understand that, traditionally, in Japan, the cake is served with kinako soyabean powder and brown sugar syrup. The cake had no flavour of its own, deriving all its taste only from the mildly sweet powder and syrup it was served with, just as it is supposed to be. It felt like a drop of water on my tongue. The cake felt and tasted exactly as I had imagined it to be. It looked exactly like a droplet of water on a leaf! This is a work of art all right! Raindrop cake at My Cousin’s Place When the raindrop cake arrived at our table, the husband and I ooh-ed and aah-ed over it. How was my first tryst with the raindrop cake? This post is all about the raindrop cake.) It has a very different-from-the-usual concept of dining, but more about that later. So, when I heard of this eatery called My Cousin’s Place in HSR Layout serving the cake, I had to drag the husband there, one fine weekend, to sample it! (My Cousin’s Place, BTW, earlier used to operate in Electronic City, and has now shifted to HSR Layout. Thanks to this fragility, the cake isn’t available at a lot of places, even in Japan. I understand the dessert dissolves into a puddle of water within 30 minutes of being served. This dessert was all over the international food world in 2016 and, of course, I wanted a bite of it, too. Apparently, the company makes the cake using fresh water from the Japanese Alps, which is so sweet and tasty that the cake doesn’t need any other flavouring! Thus, ‘ Mizu Shignen Mochi‘ literally translates to ‘ water cake‘. ‘ Mizu‘, in Japanese, means ‘water’, and ‘ Shingen Mochi‘ is a kind of rice cake that is popular all over Japan. Popularly known as ‘Raindrop Cake’, Mizu Shingen Mochi is the brainchild of the Kinseiken Seika company of Japan. That is Mizu Shingen Mochi, the Japanese dessert, for you. ![]() The taste too is exactly the same – just like a drop of water. Cut into it, and you feel its lightness – it feels like you are cutting a drop of water. Imagine a cake that looks exactly like a drop of water. Pineapple Madhura Cu… on Palada Pradhaman| Palada … Pineapple Madhura Cu… on Dates Puli Inji| Perichampazha… Pineapple Madhura Cu… on Pineapple Pulissery| Kerala-St… Pineapple Madhura Cu… on Nei Payasam| Kerala Rice … Pineapple Madhura Cu… on Beetroot Poriyal| South Indian… Seeni Sambol| Sri Lankan Caramelised Onion Relish.Pineapple Madhura Curry| Sweet Pineapple Curry.The jelly is created by mixing water and a bit of sugar and salt with a small amount of agar (a vegetarian alternative to gelatin often used in Asian cooking you can find it it most Asian markets and probably also in natural foods stores). Use filtered water for the clearest possible “raindrop.” Filtered water also helps in terms of the taste of the dessert–because water is the main ingredient, if your tap water tastes gross, your Raindrop Cake will also likely be less-than-palatable.These molds are super handy for making the jelly–I suggest cutting them into individual molds and placing each mold in a cup to support the mold, and carefully easing each raindrop out of its mold (they’re soft and can easily break).The jelly is very easy to make, but there are a couple of requirements: But if you think of Raindrop Cake as a soft, delicate jelly that serves as a canvas for all sorts of strong, sweet syrups and flavorings, you’re more likely to be pleased with your results. To be honest, if you’re expecting a magical confection similar to a classic, buttery American cake, you’ll be sorely disappointed. People were so upset, first and foremost, that it is simply not what we think of as cake. When I first read about it, I saw all the mixed reviews.
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