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!
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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.
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
- 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!
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
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!
Yes, you can make it 1 day in advance and keep it stored in an airtight container in the fridge until serving.
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📖 Recipe
Easy 4-ingredient Japanese Raindrop Cake
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!
Reese Sandifer
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!
christieathome
You're very welcome, Reese! I hope you enjoy this subtly sweet dessert! It's quite refreshing and fun to make 🙂
Jenny
I love raindrop agAr. Have tried but fail. What type of agar powder you using. Thanks
christieathome
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!
Heidi | The Frugal Girls
Christie, your strawberry raindrop cake looks like art. It's so beautiful!!
Never Ending Journeys
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!
Leanne
This would definitely impress guests! Love how light and refreshing it is! Another beautiful recipe Christie!
christieathome
Thanks so much Leanne! Very easy to make too!
Rosemary
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
christieathome
Thank you Rosemary! I know what you mean! The Japanese really know how to make their desserts totally aesthetic!
Sherri
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!
christieathome
Awww thanks so much Sherri! I had so much fun making this and it was fairly simple!
Michelle | Sift & Simmer
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!
christieathome
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!