This low-calorie and popular food trend can be easily made at home with just a few ingredients! Inspired by a traditional Japanese dessert, Mizu Shingen Mochi, the dessert was introduced to the US by Chef Darren Wong at Smorgasburg in New York.
Since then, the unique-looking dessert has become very popular.
Raindrop Cake looks beautiful, has almost no calories, and is easy to make if you follow a few simple tips. It is not too late to make this beautiful and delicious Japanese summer dessert!
And we will show you how to make it really crystal clear like a giant raindrop!
Raindrop cake is actually called “Mizu Shingen Mochi” in Japanese. It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. The dessert originated in Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert.
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Servings: 1 big cake
- 3/4 cup water
- 1/8 tsp + 1/16 tsp agar powder
- 1/2- 1 tbsp roasted soybean flour
- 1-2 tbsp black sugar syrup
Method to Prepare:-
- In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water.
- Turn your stovetop to medium heat and bring the agar water mixture to a boil.
- Maintaining a medium heat level, allow the mixture to boil (without a lid) for one minute, then turn off the heat.
- Try to be as accurate with the timing as possible. If you don’t heat long enough, your agar won’t be fully dissolved.
- If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times.
- Pour mixture into molds. You should have enough to fill exactly two cavities if you are using the silicone molds I used.
- Place molds into the fridge to set. I recommend letting them sit overnight, or at least 10 hours.
- When they are ready, they should easily slide out just by you slightly tilting the molds.
- Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes.
- Add your cakes to a plate. Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side.
- 1 cake is about 30-50 calories, depending on how much of the toppings you add.
- Consume within 30 minutes, otherwise, it will melt.
- The mixture makes more than you need to fill, depending on the mold size. You can put the leftover to set in a small cup.
- I bought agar agar powder from Japan. If you would like to know more about the difference between coagulants, read here.
- The type of agar powder I used and the ingredients of the original raindrop cake “Mizu Shingen Mochi” does start to re-liquefy at room temperature, therefore it needs to be consumed quickly after serving.
Raindrop cake is a unique, translucent, and low-calorie Japanese dessert that grew in international popularity. This cute water droplet-shaped treat is served in many restaurants around the world and we could say that it’s still well-liked by many. A timeless traditional Japanese dessert!