Raindrop Cake
A couple years ago these were all over social media. They look super cool and are surprising very easy. Also, a little bonus, because it is basically just water, it’s fat free, calorie free, pretty much everything free and vegan. Let me be the first to say this is my interpretation of the cake. It isn’t traditional in flavor. Isn’t that the fun of cooking though? Find something that inspires you and play with it so it becomes new. With my version, the cake is traditionally made, but the added flavor is lemonade.
Traditionally, these are a Japanese dessert called Mizu Shingen Mochi. (They are called raindrop cakes because they look like a giant raindrop.) They are served with soybean flour, called kinako, and black sugar syrup, similar to molasses, called kuromitsu. These are there to add flavor, sweetness, and texture. The cakes are very delicate and need to be eaten pretty quickly as they melt in 20-30 minutes.
The cakes are made with 2 ingredients, water and agar agar. If you’re unfamiliar with agar agar, it is an alternative for gelatin. It is a setting agent made from seaweed so it is completely vegan. Agar agar is found in most grocery stores. Usually it’s found with other Asian ingredients. However, if you have an Asian grocery store near you, go there. You’ll get better quality agar agar for a much better price.
Traditionally, these are a Japanese dessert called Mizu Shingen Mochi. (They are called raindrop cakes because they look like a giant raindrop.) They are served with soybean flour, called kinako, and black sugar syrup, similar to molasses, called kuromitsu. These are there to add flavor, sweetness, and texture. The cakes are very delicate and need to be eaten pretty quickly as they melt in 20-30 minutes.
The cakes are made with 2 ingredients, water and agar agar. If you’re unfamiliar with agar agar, it is an alternative for gelatin. It is a setting agent made from seaweed so it is completely vegan. Agar agar is found in most grocery stores. Usually it’s found with other Asian ingredients. However, if you have an Asian grocery store near you, go there. You’ll get better quality agar agar for a much better price.
Supplies
Ingredients:
1 cup Water
3/4 teaspoon Agar Agar
Toppings:
Lemonade Powder
Raw Sugar
Kinako
Kuromitsu
Supplies:
Silicone ice ball mold
1 cup Water
3/4 teaspoon Agar Agar
Toppings:
Lemonade Powder
Raw Sugar
Kinako
Kuromitsu
Supplies:
Silicone ice ball mold
Tip for Water
It is best to use purified water so there are no impurities to make the cake cloudy or look hazy. Have you ever made ice by filling an ice cube tray straight from the faucet? The ice cubes end up cloudy and when they melt into a glass of water it looks like there are flakes or something floating in the water. That’s all the impurities in the water. Now, try making ice by boiling the water first and then pouring it into the ice cube trays. Your ice cubes will be crystal clear and no funky stuff when melted. The idea is the same here. I use either a bottled water I like the taste of or I pre boil the water. (You know there is always a couple kinds of bottled water that taste funky or dirty or just not quite right. Don’t use those. Water is literally the only flavor you have in the cake so make sure you’re starting off right.) To pre boil the water I just dump a bunch of water into a pot and put it on high. You need to put more water in the pot than the amount you need because some water will evaporate. Boil it a couple minutes, 5 tops, and just move it to the side to cool down.
Make the Cake
Take the agar agar and water and put it in a saucepan. Put on high heat. Stir until agar is dissolved. Once the water hits a roiling boil, turn on a timer for 1 minute 30 seconds. Try to make sure you are following the process closely. If it is heated too little the cake won’t set. If it is over heated it can get clumpy and just kinda rubbery.
Pour the water into a ice ball mold. You can use any mold you want but it needs to be silicone. Put in the fridge 8 hours to overnight.
And you’re done. Don’t take the cakes out until you are planning on serving them as they will melt in 20-30 minutes. Carefully take them out of the molds and plate them with your toppings.
You may want to play around or try it out before you make it for other people. All agar agar isn’t quite the same so the setting power will vary slightly. I found 3/4 tsp to 1 cup is my perfect ratio but I’ve seen recipes that have way less or way more. The trick is to have the cake set, but just barely set. You don’t want it to feel like jello in the mouth. You want it to feel like water in your mouth. I suggest starting with my ratio and try a bite, if it’s too firm start to lessen the agar amount by 1/8 tsp at a time. If it doesn’t set then add more agar agar 1/8 tsp at a time.
Pour the water into a ice ball mold. You can use any mold you want but it needs to be silicone. Put in the fridge 8 hours to overnight.
And you’re done. Don’t take the cakes out until you are planning on serving them as they will melt in 20-30 minutes. Carefully take them out of the molds and plate them with your toppings.
You may want to play around or try it out before you make it for other people. All agar agar isn’t quite the same so the setting power will vary slightly. I found 3/4 tsp to 1 cup is my perfect ratio but I’ve seen recipes that have way less or way more. The trick is to have the cake set, but just barely set. You don’t want it to feel like jello in the mouth. You want it to feel like water in your mouth. I suggest starting with my ratio and try a bite, if it’s too firm start to lessen the agar amount by 1/8 tsp at a time. If it doesn’t set then add more agar agar 1/8 tsp at a time.
Toppings/Flavorings
To serve, I use a little raw sugar or turbinado sugar. It’s a thicker chunkier sugar. I use a thicker sugar because I’m trying to add texture. I also use a powdered lemonade drink. I love lemonade. Absolutely LOVE it!!! Using the lemonade powder and sugar makes this little cake taste like a ball of lemonade.
If you are wanting a more traditional flavor use soybean flour, kinako, and black sugar syrup, kuromitsu. Both ingredients you should be able to find at an Asian grocery store. I have seen some people roast the soybean flour, which would give it a nuttier, richer flavor.
Or, use whatever flavors you’d like. Make it your own. Just remember, the cake itself is delicate in flavor and texture, so you might want the flavorings you add to have a bit of texture. You may want a bold punch of flavor and crunch and you may not. The fun of this is the cake is a completely blank canvass for you to play with.
To serve, put the cake on a plate and sprinkle your flavorings on or around the cake. You want to be a little careful un-molding the cakes as they are kinda fussy, but it should slide out of the mold fairly easily. Enjoy!
If you are wanting a more traditional flavor use soybean flour, kinako, and black sugar syrup, kuromitsu. Both ingredients you should be able to find at an Asian grocery store. I have seen some people roast the soybean flour, which would give it a nuttier, richer flavor.
Or, use whatever flavors you’d like. Make it your own. Just remember, the cake itself is delicate in flavor and texture, so you might want the flavorings you add to have a bit of texture. You may want a bold punch of flavor and crunch and you may not. The fun of this is the cake is a completely blank canvass for you to play with.
To serve, put the cake on a plate and sprinkle your flavorings on or around the cake. You want to be a little careful un-molding the cakes as they are kinda fussy, but it should slide out of the mold fairly easily. Enjoy!