Raindrop Cake

How to make a rain drop cake

This recipe is an adaption to other raindrop cakes you may see that traditionally uses soybean powder or a sugar syrup.

1. Boil water, agar powder and sugar free sweetener.
2. Stir in vanilla extract and more water.
3. Divide the mixture into 2-3 bowls if making opaque colored raindrops. Keep one bowl clear. To the other bowls, add heavy cream or coconut cream and food coloring.
4. Pour mixtures into silicone molds. Add edible flowers if using.
5. Refrigerate for 30 minutes or until set.

To get a crystal clear raindrop cake

You may notice that my raindrop cakes aren’t as crystal clear as others. Again this recipe is meant to be a quick, easy adaptation to the traditional Japanese cake.

If you want to achieve a crystal clear see through raindrop cake, here are some tips:

• Use quality water: The raindrop cakes of Japan use water from the Southern Alps of Japan. This water will be free of cloudy sediment which might be present in tap water.
• Dissolve Agar powder fully: Ensure the agar powder is fully dissolved by slowly adding it to the pot of water while stirring. This will prevent clumpy. Any undissolved agar can cause a cloudy appearance. If you get clumps or your mixture is still cloudy, try straining the mixture through a cheesecloth or fine mesh sieve.
• Use cool agar powder: Some chefs have found that using cool agar agar, which is readily available in Japan but hard to source in the United States, seems to work better for getting a perfectly transulcent cake. The cool agar comes from mix of carrageenan and locust bean gum
• Use less agar: Experiment with using less agar powder. You need just enough to set the gel cakes without them falling apart.

What is agar agar powder?

Agar agar (or agar powder for short) is a gelling agent often used in Asian cuisines and many other gel-like desserts like jellies, puddings and custards.

It is odorless, tasteless, and becomes gelatinous when dissolved in water, heated then cooled. It is a go-to vegan alternative to gelatin, which is derived from animal collagen.

Toppings

Traditional Mizu Shingen Mochi is topped a special syrup and served with something special on the side.

• Black sugar syrup: Also called kuromitsu or black honey, this is a thick dark brown syrup made from caramelizing black sugar and water. Obviously black sugar is not sugar-free.
• Soybean powder: Also called kinako, this is a flour made from roasted soybeans. It’s naturally low in carbs so you could serve with dusted on your jelly cake. Many describe it as having a nutty flavor similar to peanut butter.

Non-traditional topping you might try:

• Whipped cream
• Chocolate syrup

Storage information

Store leftover raindrop cakes in the refrigerator for up to 5 days. To help keep their shapes and protect them, store them within the molds.

These cakes do not freeze well since they are gel-like.