Cherry Blossom Raindrop Cake

Cherry Blossom Raindrop Cake

3.8(202)

Cook Time
-
Total Time
-
Yield
2 servings

Ingredients

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

Nutrition Info

  • Calories 87
  • Fat 2g
  • Carbs 13g
  • Fiber 0g
  • Sugar 12g
  • Protein 3g

How to Make It

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

Tags

Low-FatLow-CalorieLow-CarbLiquid Measuring CupWhiskSaute PanPyrexMeasuring SpoonsDessertsDate NightSpecial OccasionSpringNo Bake DessertsJapaneseStove Top

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