Agar is also unique in that its thickening properties are reversible disintegration occurs when temperatures are varied.ĭue to agar’s gelling ability and the ease at which substances can be gelled, melted, and reformed, agar has numerous uses. It was first introduced in Japan over 350 years ago, in 1658, and is still commonly used to this day due to the hydrocolloid properties and agarose composition that allow it to form gel-like substances using hydrogen bonding in the presence of water. Agar is made from seaweed or red algae, Gelidium amansii. The key ingredient that solidifies water into a raindrop cake is a polysaccharide known as agar-agar. But beware! If not eaten immediately, this dessert will dissolve and vanish within 30 minutes as recipe calls for the minimal amount of agar. This light, refreshing delicacy resembles a jiggly, blob of jello, but will melt in your mouth and fill it with a hint of sweetness and nuttiness when paired with brown syrup and roasted soybean flour. Raindrop cake, also known as M izu Shingen Mochi, was first created by the Kinseiken Seika Company in Japan, using two main ingredients: fresh, mineral water from the Japanese Alps and agar. Keep reading to discover more about the secret ingredient and how you can make your own raindrop cake! Being able to set the cake while trying to keep it light, soft, and bouncy and to where you’re able to feel like you’re eating a drop of water took many trials and errors. It seemed so unique that I set out on a journey to try creating it myself, and it was definitely not an easy task. It was a clear, beautiful jelly bubble resembling a raindrop. One trend that emerged in recent years caught my eye. I’ve always loved scrolling through food reviews and videos. Why not invite your friends and their haunted doll(s) over to help devour your culinary masterpiece? Our good friend Shadow joined us for our breakfast.Have you ever wondered what a raindrop would taste like if it was transformed into cake form? Look no further! Raindrop cake, albeit very different from your typical, traditional cake, will let you have a truly magical experience. Enjoy quickly before it melts and a terrifying oddity manifests out of the reflection in order to consume you and all your friends!! When ready to serve, top with brown sugar syrup and soybean powder. Place molds into the fridge to set overnight. Once cooled, pour mixture into spherical ice cube molds. Take the pan off the heat and put into a bowl or sink of cool water, stirring to cool the mixture. Simmer for 1 minute to fully dissolve the agar, being careful to avoid reducing the mixture too much. Kinako, roasted soybean powder, also for toppingĪdd agar powder to a saucepan and slowly add water, whisking constantly to avoid clumps forming and until the agar dissolves.īring the mixture to a boil over medium/medium low heat. (I couldn’t find the real deal, so I made my own by microwaving equal parts brown sugar and water for one minute, stirring after 30 second intervals.) Kuromitsu, a brown sugar syrup, for topping.

Try your hand and let us know how it goes!ġ/8 tsp + 1/16 tsp agar powder (Japanese-style agar should produce a more translucent result) God willing, the results should be far less reminiscent of eyeballs. Her second, hopefully non-cursed attempt will use a recipe from Kirbie’s Cravings. The dessert was popularized by the Kinseiken company in 2014 and very poorly recreated by Christine in 2021. Raindrop cakes, or mizu shingen mochi, are a very delicate, ephemeral treat originating from Japan.

Raindrop cake mold