Raindrop cake

Raindrop cake

Raindrop cake, also known as Mizu Shingen Mochi, is a popular Japanese dessert that has taken the world by storm. This translucent, jelly-like dessert resembles a droplet of water and has a unique texture that is both refreshing and satisfying. The dessert is made using only a few ingredients and can be easily customized with different flavors and toppings. In this article, we will explore the history and cultural significance of raindrop cake and share two delicious recipes for you to try at home.

History and Cultural Significance of Raindrop Cake

• Raindrop cake, also known as Mizu Shingen Mochi, was first created in Japan in 2014 by Kinseiken Seika Company. The dessert was inspired by a traditional Japanese sweet called Mochi, which is made from sticky rice flour. However, the creators of raindrop cake wanted to create a lighter and more refreshing version of Mochi that would be perfect for hot summer days.
• The name Mizu Shingen Mochi translates to "water drop cake" in English, and the dessert is named after a famous mountain in Japan called Mount Kaikoma. This mountain is known for its pure and clear spring water, which is said to be the source of inspiration for the raindrop cake's unique texture and appearance.
• Raindrop cake is not only delicious but also has cultural significance in Japan. The dessert is often served during the summer months at festivals and events as a way to cool down and refresh the body. In addition, raindrop cake is also considered a symbol of purity and clarity, and its translucent appearance is said to represent the beauty of simplicity.

Raindrop cake

Raindrop Cake Recipes

• Now that you know the history and cultural significance of raindrop cake, it's time to try making it yourself. Here are two recipes for you to choose from, each with its own unique twist.
• Traditional Raindrop Cake Recipe

Ingredients

• 1 cup of water
• 1/4 cup of agar agar powder
• 2 tablespoons of sugar
• 1/4 teaspoon of salt
• Kinako flour and brown sugar for serving

Instructions

Raindrop cake

• In a saucepan, combine the water, agar agar powder, sugar, and salt. Stir until everything is well combined.
• Heat the mixture over medium heat, stirring constantly until it comes to a boil.
• Reduce the heat to low and simmer for 1-2 minutes, stirring constantly.
• Remove the saucepan from heat and let it cool for 5-10 minutes.
• Pour the mixture into a silicone raindrop cake mold or a circular mold.
• Let the mold cool to room temperature, then refrigerate for at least 30 minutes to set.
• Once set, carefully remove the raindrop cake from the mold and serve with kinako flour and brown sugar.
• Matcha Raindrop Cake Recipe

Mizushingenmochi

Ingredients

• 1 cup of water
• 1/4 cup of agar agar powder
• 2 tablespoons of sugar
• 1/4 teaspoon of salt
• 1 tablespoon of matcha powder
• Whipped cream and strawberries for serving

Instructions

• In a saucepan, combine the water, agar agar powder, sugar, salt, and matcha powder. Stir until everything is well combined.
• Heat the mixture over medium heat, stirring constantly until it comes to a boil.
• Reduce the heat to low and simmer for 1-2 minutes, stirring constantly.
• Remove the saucepan from heat and let it cool for 5-10 minutes.
• Pour the mixture into a silicone raindrop cake mold or a circular mold.

Let the mold cool to room temperature, then refrigerate for at least 30 minutes to set

See also

• Japanese cuisine