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.
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.