![]() ![]() To unmold, soak the bottom of molds in hot water for ~10 seconds and use a knife to pull gelatin away from mold edges. Pour into molds and chill until set (at least one hour). Start heating the remaining tea over medium heat.Ĭombine gelatin and tea once gelatin has bloomed. Sprinkle gelatin over the top and let sit for 3 minutes to bloom. Raindrop Cake RecipeWe add White Eternal Spring to this Japanese gelatin recipe to create a dessert that is light, refreshing, and just a little bit sweet. You can also add honey or sugar to your tea before adding your gelatin, though we found we enjoyed the variety of flavors you get with a drizzle rather than a more homogenous cake. We suggest a drizzle of honey, though fruit and berries can be a great choice too. Now, with unmolded cakes, you can garnish them how you like. And yes, it is a tricky process when you’ve got multiple cakes in one mold. ![]() You may need to push the bottom of the mold a little to get it to release. Press a plate against the top of the mold, and then flip the mold to gently release the cake. Run a knife along the edge of the cake to separate it from the mold. Dip the bottom of your molds into the water for about ten seconds to loosen the raindrop cake. ![]() Once your raindrop cake is set, they’re ready to unmold. Pour in your tea, then put them in the fridge to set, at least one hour. Spray your molds with cooking spray, set them on a baking sheet so that you can easily carry them once they’re full. If you skip this step, your raindrop cakes will break when you unmold them. Important note: Before you pour anything into your molds, make sure that you’ve coated them with cooking spray.We used silicone half-sphere molds, but you can also use spherical ice molds if you prefer. Once your gelatin is dissolved, you’re ready to put it into your molds. Do not let your tea boil, as that can damage the gelatin. Once your gelatin is bloomed, combine it with the rest of your tea and stir until all of the gelatin has been dissolved fully into your tea. In the meantime, start to heat the rest of your tea over medium-low heat. If you have dry spots of powder, feel free to spoon some water over the top to make sure it can bloom, too. It will start to look wrinkly and thicken up a bit. Once your tea is cool, set aside ½ cup and sprinkle 1½ tsp. Pro tip: If you’re short on time, you can also brew your tea in 1 cup of water and set aside ½ cup of cold water for your gelatin. Feel free to use agar instead (we suggest this recipe from EmmyMade as a good starting point), just be aware that agar and gelatin both “bloom” differently and react differently to heat, so you’ll want to make sure you modify your recipe accordingly.įor the gelatin version, the recipe is really quite simple. Though raindrop cakes can be made with either gelatin or agar, for our recipe, we decided to go with gelatin. It’s typically made from only two or three ingredients (filtered water, gelatin or agar, and a sweetener), and is so fragile that it will disintegrate if left on its own for too long. The cake itself, which is actually not a cake at all, consists of a gelatinous orb or half-sphere which looks and acts similarly to a beaded raindrop. However, this tasty dessert actually comes from Japan, where it is known as mizu shingen mochi and is traditionally served with kuromitsu (a dark, molasses-like syrup) and kinako (roasted soybean flour). ![]() If you’re a TikTok fanatic, you might have seen this jello-y recipe making the rounds. But what if we could change that story? What if instead, April rains could mean sweet desserts? You know what they always say, April showers bring May flowers. ![]()
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