The serving plate is the same serving plate that Takoyaki is usually served in. 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. You can also find the raindrop molds on Amazon, but I made mine in a big, Silicone Ice Ball Mold. The raindrop cake itself is almost tasteless, so the brown sugar syrup gives a rich sweet taste to this dessert. Its texture is a little bit thicker than maple syrup and beautiful dark brown in colour. Kuromitsu is a brown sugar syrup made from Okinawa black sugar. It is brown sugar syrup called “ Kuromitsu ” in Japanese. It is delicious, has a lovely nutty aroma, and is so easy to blend into cooking. I try to incorporate it as much as I can, often just by sprinkling over yoghurt because it has super anti-aging power and also is high in dietary fibre. Roasted soybeans are finely grinded into powder. Kinako is a Japanese superfood, a superb plant-based protein. If you really want to impress with CRYSTAL CLEAR raindrop cake, I recommend use the same agar powder I used. If you are interested and would like to know more, head to that post.
I have shared the comparison chart in Anmitsu post. Gelatin, Kanten and Agar are used as coagulants in Japan. It does make a little more than I needed for the mold I have.
Use the correct agar powder and mineral water ratio.The brand I used is available in Australia from major supermarkets. I shared a comparison chart in Anmitsu post. There are different types of agar agar powder. I used one called “Cool Agar which I ordered on Amazon from Japan. Apparently, there is always a queue at that shop because of how popular this dessert is.ģ tips to make crystal clear raindrop cake The dessert originated in Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert.Īt the shop where the Mizu Shingen Mochi” originated, the raindrop cake only stays in its raindrop form for about 30 minutes so you can not take away, you have to eat it there. It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. However when bitten into, this jiggly and squishy cake instantly collapses into refreshing water in your mouth – giving you the feeling that you just had a giant raindrop.Raindrop cake is actually called “Mizu Shingen Mochi” in Japanese. The Kuromitsu (black sugar syrup) and Kinako (soybean powder) are the main components that lend it taste. Well, don’t let the innocuous looks of Mizu Mochi make you think that it tastes bland like water. The cake on its own tastes like a refreshing raindrop and it is typically served with Kuromitsu (black sugar syrup) and Kinako (roasted soybean powder) to add more layers of flavors to it.
Lastly, Shingen Mochi is a trademarked dessert made by the Kinseiken Seika Company. The word Mizu in Japanese means ‘water’, while Mochi is a kind of dessert made with glutinous rice flour. Originally, this dessert was made from the fresh water from the Japanse alps which was naturally so delicious that no other flavoring was needed. The Kinseiken Seika Company, a confectionery in Yamanashi, Japan is credited with the creation of this unique transparent cake. What I personally find awesome is that this cake is vegan and uses less than 5 ingredients to make! Though the recipe of the cake is simple to follow but it may take a while to get it right. PC: loveisinmytummydotcomĪccording to Darren Wong, The creator of the Raindrop Cake, the cake reminds him of “that scene in A Bug’s Life where they drink water droplets off of leaves.” The Mizu Shingen Mochi Cake or the Raindrop cake as it is popularly called is a dessert so delicate that it dissolves away within just 30 minutes of being served. If you’ve ever wondered how it would be to taste a fresh snowflake or a raindrop on your tongue, this unique dessert from Japan will just make that fantasy come true, and quite deliciously at that!
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