This Aesthetically Pleasing Cake From Japan Has Only 5 Ingredients And Is Easy To Make At Home
Interview
While stuck in quarantine, I’m eating way too much frozen food. So my cooking skills are getting rusty. If you’re stuck in a similar situation and want to up your chef’s game, there’s a perfect dish we can make together. The Internet calls it the Japanese rainbow milk gelatin cake.
Don’t let its colorful looks scare you off, though. This absolutely gorgeous dessert from Twitter user Tsunewaak can be done in half an hour or so and requires only a handful of ingredients.
More info: Instagram | Twitter
The English recipe was provided by the Japanese news blog SoraNews24. You will need:
● Kanten (a.k.a. agar powder, available at any Asian market);
● Water;
● Granulated sugar;
● Milk;
● Shaved ice syrup (or fruit juice).
Step 1: In a pot, combine 4 grams (0.14 ounces) of agar powder, 150 milliliters (5.07 ounces) of water, and 60 grams (2.12 ounces) of granulated sugar. Heat the pot on the stove until the contents come to a boil, then turn off the heat.
Step 2: Stir 300 milliliters (10.14 ounces) of milk into the mixture. Place the mixture in the refrigerator to chill/harden into gelatin.
Step 3: In a separate pot, repeat Step 1.
Step 4: Stir an additional 300 milliliters (10.14 ounces) of water into the second pot, plus 20 milliliters (0.68 ounces) of shaved ice syrup, the more brightly colored the better. Once again, put the mixture in the fridge to cool and solidify.
Step 5 (optional): Repeat Steps 3 and 4 for any additional colors you want to use.
Step 6: Once everything is nicely chilled (which should take about 30 minutes or so), take the mixtures out of the fridge. Cut the colorful syrup gelatin into small cubes and arrange them on top of the white milk gelatin, which will serve as the base.
You should end up with a sweet and creamy flavor and a jiggly texture that’s not what most people expect with milky desserts. Also, Tsunekawa said that if you want your dessert to be a little healthier or less sweet, you can replace fruit juice with shaved ice syrup.
All you have to do now is cut yourself a slice and enjoy!
Image credits: tsunekawa_
When he’s not sharing his desserts with the Internet, Tsunekawa travels around Japan with what he calls the Tabi Suru Kissa (“Traveling Café”), a recurring pop-up restaurant where he uses local ingredients to make curry and cream soda.
“I wanted to show people a recipe that everyone can enjoy at home,” Tsunekawa told Bored Panda. “Even if they can’t go out because of the coronavirus. It’s designed to produce something colorful and joyful.”
Tsunekawa said you don’t have to know your way around the kitchen in order to end up with a delicious treat. “Anyone can make it. Just mix and cool!”
The food guru said the dessert is enjoyed best with a cream soda. “I really believe this cake can make you happy,” he said. “And all I want from this is people having a good time. Preferably with their loved ones.”
“I hope the coronavirus pandemic ends soon.”
Image credits: tsunekawa_
People are already sharing photos of the beauties they ended up with after following the recipe
Image credits: _0nico
Image credits: D_poddd
And here’s what others said about it
It's not even a cake to start with. It's just some jello or gelatin shaped/molded/sliced to look like a cake. I hate it when they call this a cake.
Oh but it's so purritty! Let's call it a cake! Right?
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So, jell-o on top of plain gelatins made with milk. No one I know ever called that cake.
The directions seem confusing to me, some how.... I wonder if there's a video somewhere
I watched a few YouTube videos... helped my understanding a lot!
Load More Replies...
We call these agar-agar. Its a traditional dessert in southeast asia for the longest time
I thought that the agar-agar was the powder used in the recipie
Load More Replies...
Here in México it is named "gelatina de mosaico" and it is made with milk.
We call this cathedral window jelly/gelatin in the Philippines.
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It looks like soap!! Reminds me of when I used to make strawberry jelly, replacing some of the water with evaporated milk. It was delicious and a very pretty pink colour. I will try this.
It's probably just grass jelly or something. I mean it has the same look just not a dark brown.
Looks like jello. But it does not contain jello. I have to say this can be interesting to create different shapes inside of cakes.
Quote: Also, Tsunekawa said that if you want your dessert to be a little healthier or less sweet, you can replace fruit juice with shaved ice syrup. END QUOTE NO, It’s vice versa.
It's not even a cake to start with. It's just some jello or gelatin shaped/molded/sliced to look like a cake. I hate it when they call this a cake.
Oh but it's so purritty! Let's call it a cake! Right?
Load More Replies... So, jell-o on top of plain gelatins made with milk. No one I know ever called that cake.
The directions seem confusing to me, some how.... I wonder if there's a video somewhere
I watched a few YouTube videos... helped my understanding a lot!
Load More Replies... We call these agar-agar. Its a traditional dessert in southeast asia for the longest time
I thought that the agar-agar was the powder used in the recipie
Load More Replies... Here in México it is named "gelatina de mosaico" and it is made with milk.
We call this cathedral window jelly/gelatin in the Philippines.
Load More Replies... It looks like soap!! Reminds me of when I used to make strawberry jelly, replacing some of the water with evaporated milk. It was delicious and a very pretty pink colour. I will try this.
It's probably just grass jelly or something. I mean it has the same look just not a dark brown.
Looks like jello. But it does not contain jello. I have to say this can be interesting to create different shapes inside of cakes.
Quote: Also, Tsunekawa said that if you want your dessert to be a little healthier or less sweet, you can replace fruit juice with shaved ice syrup. END QUOTE NO, It’s vice versa.
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