I made this raindrop cake with flowers. The flowers add a surprising finish! Raindrop cake uses agar-agar instead of gelatin, resulting in a vegetarian dessert.
Raindrop cake is made out of agar, water, and sugar. I added a "milk" layer on the bottom, to add a slight creaminess.
You can serve this with brown sugar syrup, roasted soybean flour, and matcha.
Use any flower you want - as long as it's edible. I used marigold, and you can either keep the flower whole or break it into petals as I did.
I used a cereal bowl as my mold. You can use anything you want and make a fake lid using aluminum foil.
|Level: 👩🏽🍳👩🏽🍳👩🏽🍳|Time: 1 hour, 40 minutes|Serves: 4|
1 teaspoon agar agar
2 1/2 teaspoons sugar
1 cup of water
1 flower of choice
3/4 tablespoon agar agar
2 teaspoons sugar
1 cup fat-free milk
Brown sugar syrup, roasted soybean flour, or match for serving
Add your flower on the bottom of your bowl or jar.
In a small pan combine water, sugar, and agar over medium heat, stirring for 2 minutes. Take off of heat and stir constantly for 3-5 minutes making sure it doesn't thicken too much. Pour into mold. Cover and chill in the refrigerator for 15 minutes.
Meanwhile in another small pan mix milk, agar-agar, sugar over medium heat for 2 minutes. Pour into cooled mold and chill for another 1 hour.
Take out and serve with toppings.
Enjoy! - The Bored Baker 👩🏽🍳 This recipe is adapted by: tasty.com