I, however, couldn’t find (affordable, haha) cool agar in the US, so I used regular agar agar. Typically in Japan, you can get what is called “cool agar” which actually would make raindrop cake completely clear. It’s only available on weekends from June to September at the shop, but now you can make it at home! Notes about agar They wanted to showcase the area’s high quality water and thus, this dessert was born. 'The cake has to maintain its shape but still have the texture of water,' Wong told HuffPost. New Yorker Darren Wong decided it was time to bring the treat to the U.S., but nailing the recipe was complicated. Mizu Shingen Mochi originated from the traditional Japanese sweets shop, Kinseiken Daigahara in Yamanashi prefecture. The Raindrop Cake has reached Cronut status in Japan, where it's known as mizu shingen mochi. Mizu means water and Shingen Mochi is a type of mochi, or traditional Japanese confectionary that was created during the Sengoku era as an emergency food. While the west may call it Raindrop Cake, it’s traditional name is Mizu Shingen Mochi. Amellce's Custom Food Enabler is REQUIRED for this recipe to work.

It is usually eaten with roasted soybean flour and black sugar syrup. The actual recipe itself wasnt very tasty and was surprised, unlike most raindrop recipes, didnt include sugar to make the recipe sweet. It appears like a giant raindrop and only stays solid form for 30 minutes before melting. Paired with the nutty flavor of kinako and sweetness of the kuromitsu, this dessert is refreshing and tasty – perfect for summer! The origins of Raindrop Cake Raindrop Cake (Mizu Shingen Mochi) is a jelly-like wagashi made from water and agar powder. The “jelly” is made with water and agar agar (which is like gelatin but made from seaweed), which allows the refreshing qualities and flavor of water to show through.

It is a round jelly-like dessert that is served with kinako, roasted soybean powder, and kuromitsu, which is black sugar syrup. What is Mizu Shingen Mochi (Raindrop Cake)?ĭespite it’s names, it is neither a mochi or a cake. Early summer is typically tsuyu, or rainy season, in Japan, so I thought this is a perfect nod to the season. I still can’t get over how *cute* this dessert is! Japanese desserts always tug at my heartstrings since many reflect the seasons and this Raindrop Cake is no different. It does not store any personal data.Cute 🥺❤️ #raindropcake #mizushingenmochi #raindrop #japanesefood #cookingtiktok #fyp ♬ Aesthetic – Tollan Kim The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category 'Performance'. This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category 'Other. The cookies is used to store the user consent for the cookies in the category 'Necessary'. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category 'Functional'. Since the cake itself has almost no taste, it's served alongside. The cookie is used to store the user consent for the cookies in the category 'Analytics'. Mineral water and agar, a gelatinous substance that comes from seaweed, which is what gives the cake its Jello-like appearance. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly.

Reipe for raindrop cake