Rain Drop Cake seems to be super popular dessert nowadays because of its delicious taste and its unique look! So what is Rain Drop Cake? It’s a jelly-like dessert made from mineral water and agar powder.
It’s clear like a rain drop and has a slightly tasteless but sweet flavour that goes perfectly with soy powder and brown sugar sauce (“kuromitsu” in Japanese). It’s a very low calorie dessert and also healthy!
Rain drop cake is actually called “Mizu Shingen Mochi” in Japanese. The dessert originated Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert. Because it only stays in its raindrop form for about 30 minutes so you can’t do takeaway, you have to eat it there. Apparently, there is always a queue at that shop because of how popular this dessert is. It’s such a simple dessert but it’s so delicious and popular.
The key to making this rain drop cake very crystal clear like a rain drop is to use mineral water and make sure the water to agar powder ratio is correct. You should also make sure you use a quality agar powder. I used one called Cool Agar which I ordered on Amazon from Japan. You can also buy the toppings (the soy bean powder and the brown sugar sauce) from the online asian grocery store, Fish and Soy. You can also find the rain drop molds on Amazon, but I made mine in a big, round ice cube maker. So you don’t need to buy a fancy mold, you can just use a cheap one like I did or make it just in a cup or bowl. My mold was 5.5cm in diameter. But you can make it whatever size you want. This is such an amazing dessert to make and is actually really easy to make so I really hope you like it!
Raindrop Cake is a super popular Japanese dessert that is so unique, delicious, easy to make, and low in calories! Tips to make super clear raindrop cake
- 10 g agar powder
- 300 g mineral water
- 3 tbs soy bean powder
- 3 tbs brown sugar syrup
Put the agar powder in a small sauce pan.
Add a little bit of water at a time (to avoid creating lumps) to the saucepan and continuously stir to dissolve the powder.
Bring it to boil over heat then turn it down to simmer for 2 minutes over low heat stirring constantly.
Turn it down and continue to stir constantly in the saucepan then transfer to a sink filled with water and continue to stir so that it cools quickly (make sure not to get any extra water in the pan).
Pour it in an ice cube making tray and leave it in the fridge to set for at least one hour.
When it is set, serve it with 1 tbs soy bean powder and 1 tbs brown sugar syrup
I bought agar agar powder from Japan. If you would like to know more about the difference of coagulant, read here.
The type of agar powder I used and the ingredients of original raindrop cake "Mizu Shingen Mochi" does start to re-liquify in room temperature, therefore need to be consumed quickly after serve.