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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
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Prep Time 30 minutes
Cook Time 1 minute
Chilling time 3 hours
Course Dessert
Cuisine Japanese
Servings 1
Calories per serving 58 kcal


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


  • 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!
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