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Raspberry Rain Drop Cake

by Spencer Kombol featured in Rain Drop Cake 2 Ways

Ingredients

for 2 servings

  • 1 ½ tablespoons
    agar
  • 2 ½ teaspoons
    sugar
  • 1 cup
    water (250 mL)
  • 1 raspberry
  • ¼ cup
    brown sugar syrup, adequate amount (85 g)
  • soybean flour, adequate amount
    Calories 54
    Fat 0g
    Carbs 14g
    Fiber 0g
    Sugar 14g
    Protein 0g

Estimated values based on one serving size.

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Preparation

  1. Put agar and sugar in the bowl and mix.
  2. Place water and mixture a small pan, mix it, and heat with a high heat.
  3. Boil it for 2 minutes with a low heat.
  4. Put small pan larger pot with ice water, chill while mixing for about 3 minutes.
  5. Place the raspberry in a round ice-making dish and pour mixture into it.
  6. Put it in the refrigerator for about 1 hour to cool it.
  7. Gently take it out from the ice tray and put it on a dish.
  8. 8, Serve with brown sugary syrup and soybean flour.
  9. Raindrop Cake® is a registered trademark owned by Darren Wong
  10. Enjoy!
 

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