Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Late Night Baker. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. 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. Serve with kuromitsu (dark sugar syrup) & Kinako (soybean flour) or any condiment which you may like.
JAPANESE RAINDROP CAKE RECIPE FREE
Remove the pot from the stove right before water boils. Ingredients 2 2/3 cups water, divided 2 1/2 tsp agar powder cup powdered sweetener 1/4 cup sugar free syrup 1/2 cup heavy cream food coloring, optional.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.Soak the preserved cherry blossoms in warm water to remove some salt.Kuromitsu / Kinako or any other condiments to pair with the jelly. Allow syrup to cool down, and keep it in air-tight container. Once boiled, reduce heat to low and cook additional 10 minutes. SAKURA RAINDROP CAKE / CHERRY BLOSSOM JELLY Mix all the ingredients of brown sugar syrup in a saucepan. In the mood for springtime in Japan? Whip up this easy Sakura Rain Drop Cake (or Jelly if you prefer) in no time and be mesmerized by the enchanted beauty of the cherry blossoms. The Raindrop Cake is New York Citybased chef Darren Wong ’s take on the mizu shingen mochi, an intriguing Japanese cult dessert made from mineral water and gelatin or agar and served with.