• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • Recipe Index (Search)
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Appetizers/Sides
      • Breakfast
      • Snacks
      • Dessert
      • Beverages
  • Shop
  • Subscribe
  • ABOUT ME
    • Work with Me
    • Copyright Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Asian Recipes
  • Shop Kitchenware
  • About Me
  • Subscribe
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Dessert

    Japanese Raindrop Cake

    Modified: Apr 19, 2024 · Published: Nov 15, 2023 by Christie Lai · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    Japanese Raindrop Cake. A fun and refreshing jelly water cake with strawberry and served with maple syrup. This delicious dessert is vegan and easily made with 4 simple ingredients!

    japanese raindrop cake
    Jump to:
    • What is Japanese Raindrop Cake?
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    What is Japanese Raindrop Cake?

    Japanese Raindrop Cake is a unique, fun jello cake with a very light and refreshing taste. This Japanese dessert is also called “Mizu Shingen Mochi”. It's made of water, agar agar powder, strawberry and a sweetener of your choice.

    Since the main ingredient is mostly water, the cake itself doesn't really taste like anything. But the texture with the fruit and maple syrup make it taste sweet.

    japanese strawberry raindrop cake

    The clear, round shape of the jelly-like dessert inspired the name "raindrop". This cake became popular in 2014 in Japan and the concept was brought over to the USA by Chef Darren Wong.

    In Japan, this dessert is usually served with black syrup or roasted soybean powder; however I am simplifying this recipe and replacing it with maple syrup.

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    Note: Your Asian grocery store will carry most of the Asian specific ingredients.

    • Cold water
    • Agar agar powder
    • Strawberries: or substitute with a fruit you enjoy like blueberries, raspberries, and more!
    • Maple syrup: or substitute with honey or brown sugar syrup.

    Required: round bottom cups or dome shaped moulds

    Expert Tips

    • Always whisk your agar agar powder with your water before you bring it to boil. This allows for an even distribution of the powder to the water.
    • Bring the liquid to a high boil, then reduce your heat to medium and boil for 1 minute and no more than that. The timing must be exact.
    • If you're using a silicone mold, make sure to rest it on a flat base so you can transfer to the fridge easily without spilling the jelly liquid
    • Place your fruit in the center of the mold and make sure it's also dry so the liquid can stick to the fruit well.
    • Allow your jelly liquid to cool a bit to avoid boiling the fruit. I usually cool my pot down in a sink filled with cold water for 5 minutes but no more than that or it'll solidify.
    • Allow the jelly to rest for 5 minutes before transfering to the fridge.
    • Be gentle when removing the jello from the mold if you're using a silicone one.
    • This dessert is very slippery so be careful when handling

    Instructions

    1. In a small pot, whisk together your water and agar agar powder well. Then bring it to a boil. Quickly reduce it to medium heat, and allow this to simmer for 1 minute and no more than that. The timing needs to be exact or the jelly will be too hard. Do not cover your pot.
    2. Allow your pot of liquid jelly to cool in sink filled with cold water or 5 minutes. But no more than that, or it'll solidify and you will need to reboil it again.
    3. Place your moulds or dessert bowls on a small baking tray.
    4. Position 1 strawberry in the center of each mould or cup.
    5. Pour the liquid jelly over top. Allow this to rest for 5 minutes at room temperature.
    6. Transfer to the fridge and allow this to chill overnight or at least 3-4 hours.
    7. Serve with maple syrup and enjoy!

    Storage

    • Leftovers will last up to 2-3 days stored in an airtight container in the fridge.
    • Freezer-friendly? I don't recommend freezing this dessert as it will change the texture of the jelly cake.

    FAQ

    What does a raindrop cake taste like?

    This dessert is very light and the jelly part is very soft and neutral tasting but when paired with maple syrup, it is such a delight!

    Can I make this in advance?

    Yes, you can make it 1 day in advance and keep it stored in an airtight container in the fridge until serving.

    Other recipes you may like

    • Lychee Coconut Jelly
    • Pandan Coconut Jelly
    • Fruit Jelly Cake
    • Chinese Mango Pudding
    • Mango Coconut Chia Pudding
    • Vegan Mango Coconut Jelly

    📖 Recipe

    japanese strawberry raindrop cake

    Easy 4-ingredient Japanese Raindrop Cake

    Christie Lai
    Japanese Raindrop Cake. Light, refreshing, captivating and delicious when paired with a brown maple syrup. This dessert is vegan.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 minutes mins
    Cook Time 1 minute min
    Chilling time 3 hours hrs
    Course Dessert
    Cuisine Japanese
    Servings 1
    Calories per serving 58 kcal

    Ingredients
      

    • 1 ½ cup water cold
    • ¼+ ⅛ teaspoon agar agar powder
    • 2 strawberries with stem removed
    • 2 tablespoon maple syrup or as needed

    Instructions
     

    • In a small pot, whisk together your water and agar agar powder well. Then bring it to a boil. Quickly reduce it to medium heat, and allow this to simmer for 1 minute and no more than that. The timing needs to be exact or the jelly will be too hard. Do not cover your pot.
    • Allow your pot of liquid jelly to cool in sink filled with cold water or 5 minutes. But no more than that, or it'll solidify and you will need to reboil it again.
    • Place your moulds or dessert bowls on a small baking tray.
    • Position 1 strawberry in the center of each mould or cup.
    • Pour the liquid jelly over top. Allow this to rest for 5 minutes at room temperature.
    • Transfer to the fridge and allow this to chill overnight or at least 3-4 hours.
    • Serve with maple syrup and enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Extra Large 5-Cavity Semi Sphere Silicone Mold
    • Small pot
    • Measuring Set
    Nutrition
    Calories: 58kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Sodium: 3mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg

    More Delicious Dessert Recipes

    • coconut mango sago dessert
      Coconut Mango Sago Dessert
    • Kuih Seri Muka
      Kuih Seri Muka
    • protein chocolate chip blondie
      Protein Chocolate Chip Blondie
    • featured image of dairy-free vanilla bundt cake
      Dairy-Free Vanilla Bundt Cake

    Reader Interactions

    Comments

      Did you enjoy my recipe? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Reese Sandifer

      August 23, 2023 at 3:51 pm

      I'm going to have to try this soon! I love Japan so much and want to try so many different Japanese desserts all at once! Thank you for posting this!

      Reply
      • christieathome

        August 23, 2023 at 8:30 pm

        You're very welcome, Reese! I hope you enjoy this subtly sweet dessert! It's quite refreshing and fun to make 🙂

        Reply
    2. Jenny

      November 01, 2020 at 11:19 pm

      5 stars
      I love raindrop agAr. Have tried but fail. What type of agar powder you using. Thanks

      Reply
      • christieathome

        November 02, 2020 at 12:20 pm

        Sorry to hear that it didn't work out for you! I use the following Agar Agar Powder that I bought online (here's the link: https://amzn.to/34QiY52). I included some tips on ensuring how to get the raindrop cake right if you want to review them again. Hope they help!

        Reply
    3. Heidi | The Frugal Girls

      August 17, 2020 at 4:46 pm

      5 stars
      Christie, your strawberry raindrop cake looks like art. It's so beautiful!!

      Reply
    4. Never Ending Journeys

      July 17, 2020 at 12:00 pm

      5 stars
      What a fun dessert idea! I really love how there's a piece of fruit in the middle of that cake, too... what a great idea!

      Reply
    5. Leanne

      July 15, 2020 at 12:49 pm

      5 stars
      This would definitely impress guests! Love how light and refreshing it is! Another beautiful recipe Christie!

      Reply
      • christieathome

        July 15, 2020 at 7:44 pm

        Thanks so much Leanne! Very easy to make too!

        Reply
    6. Rosemary

      July 15, 2020 at 11:57 am

      5 stars
      I always admired Japanese foods and dessert. Everything is soo delicate and beautiful! This is a good recipe to make for someone to feel extra special

      Reply
      • christieathome

        July 15, 2020 at 7:47 pm

        Thank you Rosemary! I know what you mean! The Japanese really know how to make their desserts totally aesthetic!

        Reply
    7. Sherri

      July 14, 2020 at 8:13 pm

      5 stars
      All I can say is WOW! This is a stunner of a dessert! I absolutely love the simplicity and beauty of it. A perfect way to end almost any meal!

      Reply
      • christieathome

        July 15, 2020 at 7:48 pm

        Awww thanks so much Sherri! I had so much fun making this and it was fairly simple!

        Reply
    8. Michelle | Sift & Simmer

      July 14, 2020 at 4:21 pm

      5 stars
      Omygosh Christie, this raindrop cake is so pretty! I haven't tried it, but it was popular a few years ago at the Richmond Night Market -- but now I can make it at home! Thanks for the recipe!

      Reply
      • christieathome

        July 15, 2020 at 7:49 pm

        Thank you so much Michelle!! Yes! I remember it being popular a few years ago and I was like why don't I just bring it back! It's so fun and cool to look at!

        Reply

    Primary Sidebar

    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy
    • Copyright Policy

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Christie at Home