Name: Raindrop Cake Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 10 g agar powder; 300 g mineral water; 4 tbsp soy bean powder (kinako), divided; 4 tbsp brown sugar syrup (kuromitsu), divided

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Introduction

The raindrop cake is a delicate, translucent dessert that looks like a drop of water. Light and refreshing, it’s a unique treat that pairs beautifully with nutty soy bean powder and sweet brown sugar syrup.

The image shows a delicate dish served in a light wooden boat-shaped bowl placed on a white marbled surface. Inside the bowl, at the bottom, there is a layer of fresh dark green leafy herbs, topped with a perfectly round translucent jelly sphere that has a smooth, shiny texture. To the side of the jelly sphere, there is a light tan powdery substance and a small pool of dark brown liquid sauce. In the background, a small rustic brown ceramic cup and a white bowl with similar light tan powder and a wooden spoon are slightly out of focus. A white fabric cloth and a wooden spoon are placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 g agar powder
300 g mineral water
4 tablespoons soy bean powder
4 tablespoons brown sugar syrup

Instructions

Step 1: Place the agar powder in a small saucepan.
Step 2: Gradually add a little mineral water at a time to the saucepan, stirring continuously to dissolve the powder and prevent lumps.
Step 3: Bring the mixture to a boil over medium heat, then reduce to a low simmer and stir constantly for 2 minutes.
Step 4: Lower the heat further and keep stirring; then transfer the saucepan to a sink filled with cold water to cool it quickly, making sure no extra water gets inside the pan.
Step 5: Pour the mixture into an ice ball mold, filling halfway first and securing the lid, then fill the rest through the top hole. Refrigerate the mold for at least one hour until the cake sets.
Step 6: Once set, carefully remove the raindrop cake from the mold and serve with 1 tablespoon of soy bean powder and 1 tablespoon of brown sugar syrup on the side.

Tips & Variations

Use filtered mineral water for a clearer, more translucent cake.
Try substituting the brown sugar syrup with kuromitsu, a Japanese black sugar syrup, for a richer flavor.
Serve the cake chilled for the best texture and refreshing taste.

Storage

Store the raindrop cake in the refrigerator in an airtight container and consume within 1 day, as the texture may soften over time. It’s best enjoyed fresh and cold. Reheating is not recommended.

How to Serve

A small wooden boat-shaped bowl holds a clear, round jelly dessert that has a leaf inside it as the main layer, resting on a bed of dark green leafy herbs. On one side of the jelly is a light brown powder, and a dark brown syrup is being poured over the jelly from a small wooden cup held by a woman's hand above the bowl. The scene is set on a white marbled texture with a wooden spoon and a white cloth nearby, adding a natural and simple touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if I don’t have an ice ball mold?

You can use any spherical or dome-shaped mold to achieve a similar effect, but avoid shapes that are too large as the cake is delicate.

Can I use gelatin instead of agar powder?

Gelatin can be substituted, but agar is preferred as it creates a firmer texture that holds the shape better at room temperature and is suitable for vegetarians.