Raindrop cake 水信玄餅
User Reviews
4.6
Raindrop cake 水信玄餅
Description
The Raindrop cake involves dissolving agar powder into water, boiling and simmering it briefly to activate the gel, then rapidly cooling the mixture while stirring to prevent lumps. It's poured into spherical molds and chilled to set, creating a glossy, almost water-like gel sphere. The agar gives the cake a firm yet tender bite, different from gelatin-based jellies, with a clean finish.
It is typically served unmolded accompanied with roasted soybean powder and brown sugar syrup, which add nutty and sweet contrast to the mild cake. The cake's visual appeal and fragile texture make it a unique dessert experience.
Because the agar sometimes starts to re-liquefy at room temperature, the raindrop cake should be eaten within 30 minutes. Leftover mixture can be set in smaller cups to avoid waste. Different agar types affect the cake firmness and melting behavior, so choosing Japanese agar powder mimics the traditional texture and appearance accurately.
Ingredients
- 10 g agar powder
- 300 g mineral water
- 4 tbs soybean powder
- 4 tbs brown sugar syrup
- Instructions
Instructions
- Put the agar powder in a small saucepan.
- Add a little bit of water at a time (to avoid creating lumps) to the saucepan and continuously stir to dissolve the powder.
- Bring it to boil over heat then turn it down to simmer for 2 minutes over low heat stirring constantly.
- Turn it down and continue to stir constantly in the saucepan then transfer to a sink filled with water and continue to stir so that it cools quickly (make sure not to get any extra water in the pan).
- Pour it in an ice ball mold and fill half (semi sphere/half sphere?) place the lid on and fill the ball from the top hole. Leave it in the fridge to set for at least one hour.
- When it is set, remove from the mold and serve it with 1 tbs soy bean powder and 1 tbs brown sugar syrup
Notes
- Consume the raindrop cake within 30 minutes after unmolding as it will begin to melt quickly.
- Leftover agar mixture can be poured into small cups and set for additional servings.
- Japanese agar powder is recommended to replicate the traditional texture, as agar type affects melting and firmness.
- The cake’s original style is known to start re-liquefying even at room temperature, so prompt consumption is essential for best presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 28mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Calcium | 16mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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