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Put away your umbrella, these are EDIBLE raindrops! 💧

Hydrangea Raindrop Cake

Ingredients

  • 2 ounces white bean paste, divided into two balls

  • Hydrangea agar:

  • 1 teaspoon agar powder

  • 1 1/3 cups water

  • 1/2 cup granulated sugar

  • Green food coloring

  • Pink food coloring

  • Blue food coloring

  • Purple food coloring

  • Jello:

  • 1 teaspoon agar

  • 1 tablespoon sugar

  • 3/4 cup water

  • To serve:

  • Molasses

  • Edible gold

  • Bamboo leaf

Instructions

  1. Prepare the hydrangea agar: Combine water and agar powder in a pot and whisk well. Heat on medium while stirring constantly. Once the mixture comes to a boil, cook on low for 2 minutes. Stir in the granulated sugar and pour the mixture into 4 separate trays. Add food coloring to each tray, mix, and chill in the fridge. Once chilled, cut the slabs into tiny cubes and mix all the colors together. Use to coat the bean paste.

  2. Prepare the jello: Mix the agar and the sugar.

  3. Bring half of the water to a boil in a pot, add in the agar and sugar mixture, and mix with a whisk.

  4. Once the liquid becomes translucent, turn off the heat and mix in the rest of the water.

  5. Pour one-fourth of the jello mixture into two separate molds and place the bean paste balls on top. Pour remaining jello mixture on top and chill them in the fridge until solid, around 15 minutes.

  6. Serve with molasses and gold flakes.

Hydrangea Raindrop Cake
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