This allows for the same texture but the raindrop is just slightly cloudy. 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. Mizu Shingen Mochi originated from the traditional Japanese sweets shop, Kinseiken Daigahara in Yamanashi prefecture. Serve with sugar syrup and roasted soybean flour. Let that sit for a few seconds before easing the gelatin orb out of the bowl. To ease the raindrop out, put the bowl in some water. Pour in your gelatin and let it set to the shape of the bowl. 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. Once cooled, spray any raindrop-shaped bowl with non-stick spray. While the west may call it Raindrop Cake, it’s traditional name is Mizu Shingen Mochi. 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 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.
Cute 🥺❤️ #raindropcake #mizushingenmochi #raindrop #japanesefood #cookingtiktok #fyp ♬ Aesthetic – Tollan Kim
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