Rain Drop Cake with Kinako & Syrup | 1h 10m

Instructions:

1. Whisk 4g agar agar and 5g granulated sugar into 250ml cold spring water in a small saucepan. Note: Starting cold prevents the agar from forming a waterproof shell around dry particles.
2. Place the pan over medium heat and stir constantly until the liquid reaches a rolling boil. until the mixture is completely transparent and no grains remain.
3. Reduce the heat to low and let it simmer for 2 minutes. This ensures the agar is fully activated and any air bubbles rise to the surface.
4. Pour the liquid through a fine mesh sieve into a glass measuring jug. Let it sit for 2 minutes to allow any remaining bubbles to dissipate.
5. Carefully pour the mixture into your spherical molds. until the liquid reaches the very top of the opening.
6. Place the molds in the refrigerator for at least 60 minutes. Note: Do not put them in the freezer; the ice crystals will ruin the delicate structure.
7. Combine 50g Kokuto sugar and 50ml water in a clean saucepan. Simmer over medium low heat for 5-8 minutes until the syrup coats the back of a spoon. Let cool completely.
8. Pass 4 tbsp of roasted soybean flour through a sieve to ensure it's light and powdery.
9. Gently pull the silicone away from the edges of the cake. Flip it onto a serving plate — it should slide out with a soft, wet plop sound.
10. Place a mound of kinako on one side and a pool of brown sugar syrup on the other. Do not pour the syrup over the cake, as it will cause it to slide off the plate.