Raindrop cake recipe

Have you heard of a raindrop cake? Raindrop cakes are the property of Darren Wong.They are considered a beautiful delicacy.

Back in June, the mizu shingen mochi from Kinseiken Seika made a huge splash across the internet (pun intended). Shaped like a giant drop of water, it is made from spring water from the Japanese Alps and supposedly disintegrates after 30 minutes at room temperature. My friend Erick kept asking me to try to replicate it, but I totally thought it was just a hoax until I found this post via Reddit back in August. Even then, it took me a few months before I assembled all the ingredients and…

Name is a slight misnomer since it’s just a normal raindrop cake with matcha and not a matcha flavored one :p. Raindrop cakes are basically just like eating water jello. haha. BUT, with a good sauce and powder they can be super elevated :D. Took me a while to find a ratio, but this is what worked in my hands. 1. Raindrop Cake: 1 g agar agar 10 g sugar 360 g filtered water Add everything into a pot and heat up want until it just starts to boil and everything is dissolved.

How to Make a Raindrop Cake Make a 3 Ingredient Raindrop Cake, also known as the Japanese Mizu Shingen Mochi, using Agar, sugar and spring water. Agar, simply put, is the vegan equivalent of gelatin

Raindrop Cake.

Cherry Blossom Raindrop Cake Recipe by Tasty

This delicate and refreshing matcha raindrop cake is a unique treat that's perfect for a hot summer day. The jelly-like texture and subtle matcha flavor make for a delicious and Instagram-worthy dessert.

It's not technically a cake, but okay.

This strawberry version of the original raindrop cake makes a fun and light dessert. After successfully making the raindrop cake (read my original post for more background information on the raindrop cake), I've been wanting