It is possible to consume edible water bubbles or bottles that have been solidified into a bubble-like shape. It is composed of three ingredients: water, sodium alginate, and calcium lactate. If you’re looking for something a little more flavorful, you might enjoy a Japanese raindrop cake instead of the traditional cake. The raindrop cake itself is flavourless, unless you sweeten it with vanilla sugar or drizzle it with sweet syrup on top before serving it to guests.
Edible Water Bubbles
1 gram sodium alginate
5 grams food-grade calcium lactate
5 cups ( 1.2 L) water, divided
Japanese Raindrop Cake
3/4 cup (180 mL) water
1/8 tsp + 1/16 tsp agar powder
1/2 to 1 tablespoon (2.63 to 5.25 g) roasted soybean flour (kinako)
1 to 2 tablespoons (15 to 30 mL) black sugar syrup (kuromitsu)
Serves: 2 to 6
Method 1 Making Edible Water Bubbles
1. 1 gramme of sodium alginate is mixed with 1 cup (240 mL) of water to form a paste. 1 gramme of sodium alginate should be measured out using a kitchen scale or a digital scale. Place it in a mixing bowl and add 1 cup (240 mL) of water to dilute it. Using an immersion blender, blend the two ingredients together until the sodium alginate is completely dissolved.
Sodium alginate is available for purchase on the internet. It is a naturally occurring ingredient derived from brown seaweed.
Instead of using an immersion blender, you could also use a regular blender or a whisk to make the sauce.
If there are air bubbles in the mixture, don’t be concerned. These will dissipate as you prepare the remainder of the ingredients.
2. Combine 5 grammes of calcium lactate and 4 cups (950 mL) of water in a mixing bowl. Fill a large mixing bowl with 4 cups (950 mL) of water and set it aside from the first bowl. 5 grammes of calcium lactate should be added. With a spoon, gently stir the two ingredients together until the calcium lactate is completely dissolved.
Make certain that the calcium lactate you are using is of food-grade quality. It is a type of salt that is used in cheese and can be purchased online.
3. In a separate bowl, combine the sodium alginate water and the calcium lactate water. Take a deep spoon, such as a sauce ladle, and scoop up some of the sodium alginate mixture into a small container. Holding the spoon over the surface of the calcium lactate mixture, carefully pour the contents of the spoon into the mixture. Repeat this process a few more times until the bowl is completely filled.
It is important not to overcrowd the sodium alginate bowl.
4. 3 minutes of vigorous stirring is required. Gently stir the contents of the large bowl with a thin spoon until everything is well combined. Continue stirring for another 3 minutes. This will aid in the activation of the ingredients and will cause the sodium alginate to condense into “bubble” shapes as a result of the heat.
5. Using a slotted spoon, transfer the bubbles into a bowl of water and set aside. Fill a large bowl halfway with plain water; the exact amount does not matter as long as the bowl is completely filled with water. Using a slotted spoon, carefully remove the sodium alginate bubbles one at a time and place them in a separate container. This will assist in halting the reaction.
6. Then, using a slotted spoon, remove the bubbles from the water. Place them on a plate or in a bowl and set them aside. You can now eat, drink, or slurp the bubbles to your heart’s content. You can also give them to young children to use as a sensory activity while playing with them!
Because these bubbles don’t contain much, don’t expect them to be particularly delectable.
Method 2 Making Japanese Raindrop Cake
1. In a small saucepan, combine 1/8 teaspoon plus 1/16 teaspoon of agar powder and bring to a boil. Take out a set of measuring spoons and start measuring. To measure out 1 1/2 scoops of agar powder into a saucepan, use the 1/8 teaspoon to measure out 1/8 teaspoon.
Use “Cool Agar” in the Japanese style for the best results. It is not necessary to use agar flakes.
2. If desired, a pinch of vanilla sugar can be added. Japanese raindrop cakes are supposed to be flavourless; the flavouring is added later, when the cakes are ready to be served, using soybean flour and sugar syrup to enhance the flavour. If you prefer a sweeter, less traditional raindrop cake, use 1 teaspoon of vanilla sugar instead of the 1 teaspoon of sugar.
3. 3/4 cup (180 mL) of water should be added at this point. Pour the water into the saucepan a little at a time, stirring constantly. Stir the agar powder into the water with a spatula until it is completely dissolved.
Although mineral water is called for in the traditional recipe, spring or filtered water will suffice if you cannot locate it.
4. Bring the mixture to a boil over medium heat, then reduce the heat to low and cook for 1 minute. Place the saucepan on the stovetop. Increase the heat to medium-high and wait for the mixture to come to a boil before turning it off. Cook the mixture for 1 minute, stirring occasionally, before turning off the heat and removing the saucepan from the stove.
It is critical to consider the timing. It is possible that the agar will not dissolve if the mixture is undercooked. The mixture will condense excessively if it is cooked for too long.
5. Fill spherical moulds halfway with the mixture. To make raindrop cakes, you can either use special moulds designed specifically for this purpose or large, round silicone moulds instead. If you have a 2-part mould that looks like a deep tray with wells in it, you should do the following steps:
Fill the lower mould to the point where the wells overflow and the tray is half-full, then remove from the oven.
Wait 2 minutes, then add a filling, such as an edible flower or a strawberry, and bake for another 2 minutes.
Place the upper mould (the one with the holes) on top of the lower mould.
Continue to press down on the upper mould until the excess gelatin begins to flow out of the holes in the top mould.
6. Refrigerate the moulds for at least 1 hour before using them. If you leave the raindrop cakes out for longer than an hour, they will become set, but nothing will happen with them. In fact, it would be preferable if you could leave them there for the night.
The number of cakes you end up making is determined by the number of cavities in your mould. –
7. As soon as you are ready to serve the cakes, remove them from the moulds. Plan ahead of time because these jiggly treats will melt and lose their shape in as little as 20 to 30 minutes. In order to serve the cakes, you will need to place them on serving plates by turning the moulds upside down and allowing the cakes to slide out. Place each cake on its own individual plate.
8. Soybean flour and black sugar syrup should be used to ice the cakes. Next to each cake, sprinkle 1/2 to 1 tablespoon (2.63 to 5.25 g) of roasted soybean flour on top. Drizzle 1 to 2 tablespoons (15 to 30 mL) of black or brown sugar syrup over each cake before cutting into slices and serving. Alternatively, instead of drizzling the syrup on top of each cake, you can place it next to each cake.
You can make your own black or brown sugar syrup from sugar cane or maple syrup. Follow the directions for a simple syrup recipe, but substitute brown sugar for the white sugar.
If you are unable to locate soybean flour and black sugar syrup, or if you do not care for them, you can substitute honey or agave nectar for the ingredients.
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