Raindrop Cakes For Light Desserts

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Nothing too sweet._{A healthy dessert for digestion.}

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Welcome to Dessert Time. Today I'm going to bring back a delicious dessert recipe that's not too sweet. Made from quite simple ingredients, we can make this at home and I'm sure this dessert recipe will also be liked by children.

"Raindrop Cakes". Have you ever heard of the name of this menu before? I got the inspiration to make this recipe from a Japanese dessert recipe. I modified some materials that I don't have at home.

I was amazed at the beautiful shape of "Raindrop Cakes", even though they were made from simple ingredients. It felt like I didn't want to swallow a raindrop ball into my mouth. Do you also feel the same way when you see a beautiful dessert?

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Well, I have to adjust some of the ingredients. In the original Japanese food version, maybe the raindrop balls would look more transparent. Meanwhile, my results tend to be less transparent. This may be due to the different types of agar powder.

Agar Powder.

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Here's another, original version of raindrop cakes using Cherry blossom inside. Since I didn't have any cherry blossom stock, I made raindrop cakes without any filling inside.

So if you have a supply of cherry blossoms, both dried and fresh, then you should use them for raindrop cake filling. You can use fresh strawberries for the filling too.

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Using soybean cookie crumbs.

The ingredient that I have to replace with another similar ingredient is soybean powder. In the original recipe from Japan, they use a sprinkling of soybean powder. But because I didn't have soybean powder, I finally looked for another reason. I ended up using vegan soy cookies that happened to be in my grocery cupboard.

Then, I crushed the vegan soy cookies using a bottle. The resulting crumbs look pretty good and can be used as a topping when serving "Raindrop Cakes".

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Ball Molds

If you have to make "Raindrop Cakes", then we have to prepare ball-shaped molds. If you don't have special molds like mine, you can use molds made from balloons.

To make "Raindrop Cakes", I have to buy two molds. But that doesn't matter at all. The price is $1 for one mold. So, the price is affordable. And I can use those molds to make other desserts in the future. Because I love to make desserts as well as making side dishes.

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These molds have a center that can be opened making it easier for the cake to be removed from the molds.

Meanwhile, at the top there is a small hole, to enter the cake mixture. Made small to minimize damage to the ball shape which will be imperfect if the hole on it is too big. So to enter the mixture, you can use a funnel, or use a measuring cup that has a sharp mouth.

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Raindrop Cake Ingredients

Raindrop Balls

• 1/4 tsp of agar powder
• 1 1/2 water
• (optional) 3 tbsp of sugar

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Sweet Sauce

• 1/4 powdered palm/coconut sugar
• 1/2 cup of water

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How To Make Raindrop Cakes

Mix all ingredients.

In a container, or using a cooking pot, mix all the ingredients for the raindrop balls. Stir well.

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Bring cake mixtures to boils.

After the agar powder, sugar, and water are thoroughly mixed, then start to bring them to a boil while continuing to stir so that they don't burn if they settle on the surface of a cooking pan.

Bring them to a boil. If they are removed before boiling, then they will not be able to set into beautiful cakes. Instead, it just became a sweet liquid.

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Allow mixtures to cool.

Transfer the agar mixtures to another bowl to cool quickly. Then let them cool to room temperature for about 10 minutes.

But you need to pay attention, if you see that the mixture looks like it has a gel-like layer on it, then you should immediately transfer the mixture into molds because they will set soon.

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Move the mixtures into molds.

After it cools down, it must not be completely cold (only the hot steam disappears), transfer the mixtures into molds. Do it carefully so they don't spill into the trash.

Then transfer them to the refrigerator and store them for at least 2 hours before serving.

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Make Sweet Sauce.

While waiting for the raindrop cakes to set perfectly in the fridge, it's time to make the sweet sauce.

Mix palm sugar with water until they are thoroughly mixed with no lumps. Then strain them just before serving them later.

We can also serve the sauce cold. Store the sauce in the refrigerator when it cools to room temperature.

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Serving Raindrop Cakes.

Remove the raindrop cakes from the molds. Then transfer it to a serving plate.

Serve raindrop cakes with soybean powder or soybean cookie crumbs as used in this recipe. You can add powder on the side of the cakes, or sprinkle it on top of the cakes.

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Then pour the sweet sauce. Oh, they really look beautiful. Like really a raindrop that makes the eyes calm to see.

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The texture of "Raindrop Cakes" is very chewy. When it is devoured in the mouth, it feels soft and melts together with the sweet sauce.

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If the ball ingredients don't use sugar, the taste will be a bit plain, but it will be covered by the use of palm sugar sauce which is already very sweet.

Coupled with soybean cookie crumbs which provide a complementary texture that is not boring in the mouth. Unlike other desserts which may be very heavy in the mouth, these "Raindrop Cakes" are light but still delicious.

In addition, "Raindrop Cakes" has a cooling sensation. So it feels so cold that is comfortable in the throat. So, I love all the results!

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I hope you enjoy my food blog this time, by bringing a refreshing dessert recipe that is also healthy for digestion. See you, food lovers!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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