Raindrop Cake

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A friend of mine came across the raindrop cake online and was intrigued by the idea of a delicate, wobbly cake that looks like a giant drop of water.  We adjusted the amount of agar multiple times until we found a cake that would just barely hold together after 1 hour in the refrigerator (3/16 teaspoon).  I personally think that a slightly chewier version with 1/4 teaspoon tastes just as good, so it’s a matter of preference.  The cake itself supplies a cool texture to complement the flavor of the toppings.

Cooking notes:

  • You can find agar powder and kuromitsu in Japanese supermarkets.  Kuromitsu, a black sugar syrup, is absolutely amazing.
  • You should use distilled water to make the clearest raindrop cake.

 

Original recipe

 

Raindrop Cake
Adapted from the Toronto Star

Yield: 2 raindrop cakes

  • 1 cup distilled water
  • 3/16-1/4 teaspoon agar powder (it doesn’t have to be that exact)
  • 1/2-1 teaspoon sugar (optional)
  • 1 or 2 drops clear extract, such as peppermint, orange blossom, or rosewater (optional)
  • Toppings: kuromitsu (black sugar syrup), sesame seeds, fruit puree, maple syrup, etc.

 

  1. In a small saucepan over low heat, pour in water and sprinkle in agar.
  2. Stir until agar has completely dissolved.
  3. Sprinkle in sugar, add extract (if using), and stir.
  4. Bring to a gentle simmer and cook for 1 minute, stirring from time to time.
  5. Pour mixture into 2 silicone hemisphere molds or 2 small round bowls.
  6. Chill in fridge for 1 hour, or until mixture has set.
  7. Carefully remove from molds or bowls and place on serving plates.
  8. Top with desired toppings.  Serve immediately, because the raindrop cake will dissolve again in about half an hour.
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