![]() Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography. Raindrop cake is a dish is originally from Japan and is made using water mixed with agar agar. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Late Night Baker. If youre unfamiliar with agar agar, it is an alternative for gelatin. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. The cakes are made with 2 ingredients, water and agar agar. She stems from an Advertising and Marketing Communications background having graduated from the University of Canberra, Australia and has been working in the media industry for more than 15 years. – Recipe by Candice Cheong, our Behind-the-Scene Marketing Think-Tank / Late Night Baker!-Ĭandice Cheong heads Marketing at Spoonful. Make sure to cool down the agar mixture before adding matcha because matcha will turn into dark green if mixed in hot water making the raindrop cake too dark and unattractive. Then, mix a bit of matcha powder in a small amount of water and mix it into the agar mixture. Serve with kuromitsu (dark sugar syrup) & Kinako (soybean flour) or any condiment which you may like. Follow the recipe and melt agar powder in hot water. ![]() Cool it down in the refrigerator for at least 30 mins.Open the petals slightly if they are folded. Remove the pot from the stove right before water boils.Over a stove, turn on low heat and gradually add the hot water while stirring constantly.In a small pot, add konnyaku powder & sugar together. ![]() 1/2 Maggi packet 1/2 tablespoon Gelatin 1/2 cup Sugar 1/2 Lime Juice.
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