Raindrop Cake Recipe – Japanese Special
The Raindrop Cake is a unique and visually stunning dessert that resembles a giant raindrop. It’s made from a simple combination of water and agar-agar and is typically served with a sweet soy sauce and kinako (roasted soybean flour).
- 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 is used instead of gelatin in this recipe to create the cake’s unique texture and appearance. Agar-agar is a vegetarian alternative to gelatin and sets at room temperature.
Sweetness Adjustment: Adjust the sweetness of the agar-agar mixture according to your preference. You can omit the sugar entirely if you prefer a more neutral flavor.
Serving Tips: The Raindrop Cake is best served immediately after unmolding. It can become sticky or lose its shape if left out for too long.
