These are also priced at RM8 for a set of two. Hana Dining + Sake Bar in Bandar Sunway serves up these wobbly cakes just like the other places on this list, also with kinako powder and sugary syrup. Here’s another restaurant to try raindrop cake for the first time. ![]() Website: Hana Dining + Sake Bar, Bandar Sunway Image Credit: Hours: 12pm-3pm (lunch), 6pm-1am (dinner) daily 202, Persiaran Klang, Batu 3 3/4, Off Jalan Kelang Lama, 58000 Kuala Lumpur A bowl of two cakes will cost you RM8 here, so grab a friend and give this dessert a go!Īddress: No. Choose between the original agar-agar flavor or grapefruit if you prefer, and they are served with roasted soybean powder and molasses. One of the most well-known places to get your raindrop cake fix in KL, Ishin’s offering comes in two different flavours as opposed to the usual tasteless kind. Website: Ishin Japanese Dining, Old Klang Road Image Credit: Follow Me To Eat La Hours: 11am-3pm (lunch), 6pm-10pm (dinner) on Mon-Sat, 11am-5pm on Tuesdays Try it out for yourself!Īddress: No.37-1, Jalan Radin Anum 1, Bandar Baru Sri Petaling, 57000 Kuala Lumpur Served with roasted soybean powder and brown sugar syrup, one bowl will set you back RM6.90. They place their jellies into cute animal bowls, making it a different eating experience than other places. This café has had raindrop cake (also known as mizu shingen mochi) on their menu since way back in 2014, and they’re still going at it. If you’re feeling like trying this ~amazing~ raindrop cake right here in KL, here are a few cafes in KL where you can try them out for yourself and see what all the fuss is about: Minamotonoya Café, Sri Petaling Image Credit: Follow Me To Eat La Sure, lots of us were scratching our heads in wonder at why Westerners are finding agar-agar interesting (seeing as it’s completely tasteless, transparent, and shapeless), but lo and behold, the trend has been slowly seeping its way across the globe, and has made its way back here to Malaysia. And if you’re a Malaysian, you’d know that said cake isn’t so crazy after all, but just another interpretation of a local staple, agar-agar. A spherical, colourless blob that looks like a big drop of water on your plate, it made waves all over social media for how cool it looked. Spoon the matcha syrup around them, sprinkle a little matcha powder over and serve.If you’ve been on the Internet at all over the past few months, you must have seen the latest in ‘crazy’ American food trends, the raindrop cake. ![]() When the cakes have set, unmould each one onto a serving plate. Pour the syrup into a container and refrigerate. Pour the mixture back into the saucepan and cook over low heat, just until the sugar has dissolved. Heat 30 ml (1 fl oz) water in a small saucepan until simmering, then slowly stream it into the matcha powder and sugar, whisking well. Make a matcha syrup by whisking together the matcha powder and remaining (60 g) sugar in a small bowl. Working quickly, so the liquid doesn’t start solidifying in the pan, pour the mixture into the bowls, then refrigerate for at least 2 hours to set. Bring to a simmer, stirring constantly to dissolve the sugar and agar. ![]() ![]() In a small saucepan, combine the agar, water and 20 g (3/4 oz) of the sugar. Set out four small bowls or circular moulds, about 6 cm (21/4 inches) in diameter. This makes it a great, easy dessert for busy izakayas, and a refreshing end to a meal.Ģ teaspoons matcha powder, plus extra for sprinkling A raindrop cake looks spectacular, and with the right moulds (spherical ice moulds or semicircular moulds) is very easy to prepare. I’ve gone with a matcha syrup for this recipe, but traditionally it is served with the black sugar syrup (see page 188 of the book) and sprinkled with kinako (roasted soy bean flour). A jelly that is very lightly set using agar, and resembles a crystal-clear raindrop, accompanied by a flavoured syrup. This may be called a ‘cake’ in English, but it is really a jelly.
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