Raindrop Cake – A Crystal Clear No-calorie Traditional Japanese Dessert

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.

Quick Stats:- 

• Prep Time: 5 minutes 
• Cooking Time: 10 minutes 
• Servings: 1 big cake 

Ingredients:- 

• 3/4 cup water
• 1/8 tsp + 1/16 tsp agar powder

Toppings

• 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.

Recipe Notes:- 

• 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.

Read More:- Milky Bar Cheese Cake – An Easy and No-Bake Delicious Dessert

Final Words:- 

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!