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