Description
Raindrop Cake is a delicate and visually stunning Japanese-inspired dessert made from agar agar that resembles a translucent raindrop. It is light, refreshing, and served with roasted soy bean powder and sweet brown sugar syrup for a subtle yet delightful taste.
Ingredients
Scale
Raindrop Cake
- 10 g agar powder
- 300 g mineral water
Toppings
- 4 tbsp soy bean powder (kinako), divided
- 4 tbsp brown sugar syrup (kuromitsu), divided
Instructions
- Dissolve agar powder: Place the agar powder into a small saucepan. Gradually add mineral water little by little while stirring continuously to avoid lumps and ensure it dissolves completely.
- Boil and simmer: Heat the mixture until it reaches a boil, then reduce heat to low and simmer for 2 minutes while stirring constantly to properly activate the agar.
- Cool quickly: Lower the heat further and keep stirring. To speed up cooling without adding water, transfer the saucepan into a sink filled with cold water and continue stirring gently.
- Mold the raindrop cake: Pour the agar mixture into ice ball molds, filling half first, secure the lid, then fill the rest from the top hole to complete the spheres.
- Chill and set: Refrigerate the molds for at least one hour until the raindrop cakes are fully set and firm to the touch.
- Serve: Carefully remove the raindrop cakes from the molds. Serve each with 1 tablespoon of soy bean powder and 1 tablespoon of brown sugar syrup drizzled on top or on the side.
Notes
- Use mineral or purified water for the clearest, most transparent raindrop cake.
- Do not over-stir or overheat after boiling agar, as this may affect the texture.
- Chilling time can be adjusted but at least 1 hour in the fridge is ideal for proper setting.
- The dessert is best enjoyed immediately after unmolding to retain the delicate texture.
- Brown sugar syrup can be substituted with traditional Japanese kuromitsu for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Keywords: Raindrop cake, Japanese dessert, agar agar dessert, vegan dessert, transparent jelly, kinako, kuromitsu
