Add food coloring to each tray, mix, and chill in the fridge. Stir in the granulated sugar and pour the mixture into 4 separate trays. Once the mixture comes to a boil, cook on low for 2 minutes. The water tastes very pure though so thats good. First of all, although it looks cool, it just tastes like water, literally. Heat on medium while stirring constantly. Here is why I am disappointed in the Raindrop Cake and probably glad that I didnt spend even more money to try it in Japan. We decided to try the ultimate Japanese-inspired dish by using our cherry blossom Clear Whey Isolate to flavour a raindrop cake. Prepare the hydrangea agar: Combine water and agar powder in a pot and whisk well. Raindrop cake is a traditional jelly-like Japanese dessert, usually made from water and agar powder and topped with black sugar syrup and roasted soybeans. by Darren Wong, and is made of mineral water, agar and ube (a purple Japanese yam). It’s a delicate, floral flavour, making it the perfect match for our Clear Whey Isolate, which is a refreshing, light protein drink - an innovative alternative to your traditional milky shakes. This Japanese cult dessert was brought to the U.S. Cherry blossom is a not only an entire season that’s celebrated in Japan, but it’s grown into a popular flavour for edible sweet treats too. We’re transporting you to Japan with this truly unique recipe. Keep adding water a cup at a time until the powder is dissolved. Broaden your horizons and put new tastes to the test with our World’s Kitchen range - ideal to shake up your day-to-day nutrition. Here’s how you make it: Add some of the water to the powder and mix in thoroughly. You might not be able to travel as much as you’d like to right now, but we’re here to make sure you can still enjoy the flavours you love from all around the world. We’re celebrating our favourite flavours from all over the globe in our World’s Kitchen range.
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