Raindrop Cake: 3-Ingredient Treat

An incredibly unique and visually stunning Japanese dessert, known for its delicate, jelly-like texture and crystal-clear appearance. Traditionally served with roasted soybean powder (kinako) and dark sugar syrup (kuromitsu), it’s a refreshing and light treat that uses only three simple ingredients.

Raindrop Cake: 3-Ingredient Treat

Raindrop Cake: 3-Ingredient Treat

Krysta
An incredibly unique and visually stunning Japanese dessert, known for its delicate, jelly-like texture and crystal-clear appearance. Traditionally served with roasted soybean powder (kinako) and dark sugar syrup (kuromitsu), it's a refreshing and light treat that uses only three simple ingredients.
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Calories 80 kcal

Ingredients
  

  • 2 cups water
  • 2 tbsp granulated sugar
  • 1 tsp agar-agar powder
  • for serving kinako (roasted soybean powder)
  • for serving kuromitsu (dark sugar syrup)

Instructions
 

  • In a saucepan, combine water, granulated sugar, and agar-agar powder. Whisk thoroughly until the agar-agar and sugar are mostly dissolved.
  • Heat the mixture over medium heat, stirring constantly, until it reaches a gentle boil. Continue to simmer for 1-2 minutes, ensuring the agar-agar is fully dissolved and the liquid is clear.
  • Remove the saucepan from heat. Carefully pour the clear liquid into desired spherical molds (e.g., silicone sphere molds or large round ice cube trays).
  • Refrigerate the molds for at least 1.5 to 2 hours, or until the cakes are completely set and firm to the touch.
  • Gently unmold each Raindrop Cake onto individual serving plates. The cake is very delicate, so handle with care.
  • Serve immediately with a generous dusting of kinako (roasted soybean powder) and a drizzle of kuromitsu (dark sugar syrup).

Notes

For best results, ensure the agar-agar is completely dissolved before chilling. You can also experiment with adding a tiny amount of food coloring or edible flowers to the mixture before setting for a visual twist. Serve immediately after unmolding, as the cake's delicate structure can break down over time, especially in warmer temperatures. Spherical ice molds work perfectly for shaping.
Keyword Raindrop Cake, Mizu Shingen Mochi, Japanese dessert, agar agar, kinako, kuromitsu, vegan, gluten-free, simple recipe