Raindrop Cake Recipe – Japanese Special
The Raindrop Cake is a Japanese dessert that looks like a transparent water droplet but tastes divine. Made simply from agar-agar powder, pure water, and a touch of sugar, this delicate dessert shines when paired with kinako (roasted soybean flour) and sweet soy sauce. Perfect for those who love minimalist sweets, edible flowers, or fresh fruit, it offers elegance without fuss and brings a serene moment to your dessert table.
- Prep Time5 min
- Cook Time1 hr
- Total Time1 hr 5 min
For the Cake:
- 2 cups (480 ml) water
- 1 1/2 teaspoons agar-agar powder
- 1/4 cup (50 grams) granulated sugar (optional, for slight sweetness)
For the Topping:
- 1/4 cup (50 ml) sweet soy sauce (kuromitsu) or honey (for drizzling)
- 1/4 cup (25 grams) kinako (roasted soybean flour) or cornstarch (for dusting)
- Fresh fruit or edible flowers (optional, for decoration)
Prepare the Mold:
Lightly grease a round mold or a small, shallow bowl with oil. You can also use a clear, spherical silicone mold if available.
Make the Gel:
In a medium saucepan, mix the water and agar-agar powder. Stir well to dissolve the agar-agar.
Heat the mixture over medium heat, stirring constantly, until it comes to a boil.
Once boiling, let it simmer for 1-2 minutes while continuing to stir. If using, add the granulated sugar and stir until fully dissolved.
Remove from heat and let it cool slightly for about 5 minutes.
Pour and Chill:
Carefully pour the agar-agar mixture into the prepared mold. If using a spherical mold, tilt and turn the mold gently to create a round shape.
Allow the mixture to cool at room temperature until it begins to set, then refrigerate for at least 2 hours, or until fully set and firm.
Unmold and Serve:
Once the cake has set, carefully unmold it. If using a spherical mold, gently press or pull the mold to release the cake.
Place the cake on a serving plate. Dust lightly with kinako (or cornstarch if you prefer) to prevent sticking.
Drizzle with sweet soy sauce (or honey) and garnish with fresh fruit or edible flowers if desired.
Recipe Notes:
Agar-Agar vs Gelatin: Agar-agar gives the Raindrop Cake its signature clean, jelly-like texture and is vegetarian friendly. Gelatin behaves differently and won’t produce the same clarity.
Sweetness Adjustment: Tweak the sweetness to your taste. You can skip sugar entirely for a neutral flavor or add more sugar if you prefer a sweeter finish.
Mold & Chilling Tips: Use a round or spherical mold for the classic raindrop shape. Chill the cake for at least 2 hours to set properly. Removing it while still warm may cause it to lose shape.
Toppings Variation: Besides kinako and sweet soy sauce, try dusting with cornstarch or substituting with honey. Fresh fruit or edible flowers make lovely decorations.
Serving Timing: Serve immediately after unmolding. The Raindrop Cake holds its pristine form best fresh; if left out, it may become sticky or lose its delicate shape.
