RECIPE: Mizu Shingen Mochi (Raindrop Cake)

What started as a novel confectionery out of Yamanashi Prefecture, Japan, is now well-recognized around the world. Mizu Shingen Mochi, otherwise known as Raindrop Cake, took the internet by storm in 2014 when it was launched by local confectionary shop Kinseiken. The company, already well-known for its sweet rice cake, shingen mochi, wished to highlight the region’s tasty mineral water. 

What is Raindrop Cake? 

The result of Kinseiken’s creativity was a jiggly, clear mound topped off with kinako (roasted soybean powder) and kuromitsu (a Japanese syrup). Because of its brilliant clarity and shape, the dessert was nicknamed “Raindrop Cake.” Mizu, or water in Japanese, and vegan agar agar are the main ingredients – immediately apparent with one bite as it rushes into your mouth just like a sip of water from a glass. 

Make Raindrop Cake at home

Now a viral sensation that has reached as far as Brooklyn’s Smorgasburg, you can now make the Raindrop Cake easily at home with the right ingredients from our Baking: “Amai” Care Package.  Be warned, however! Though it's a simple enough process (no raindrop mold necessary, just use a rice bowl!), the result is a fleeting one. Prepare to consume the “cake” on the spot after releasing it from the mold, as the entire concoction will melt within minutes. 

Servings: 2

Ingredients

• 1g agar (⅕ of a block)
• 250ml mineral or filtered water
• 2 tsp granulated sugar (optional)
• ~2 tbsp kuromitsu (see recipe)
• ~2 tbsp kinako (roasted soybean powder)

Instructions

1. After weighing the agar, rip the bar into small pieces and place into a small saucepan with the mineral water. Let the agar soak in the water for at least one hour. 
2. After soaking, add the sugar (if using) and heat the saucepan on medium high, whisking as it comes to a boil. 
3. Keep mixture at a low boil while you whisk aggressively to ensure all of the agar and sugar dissolves into the water. 
4. Once the agar and sugar appear to be dissolved, turn off the water and continue to whisk for another minute. 
5. Strain through a fine mesh sieve into two rice bowls.
6. Let rice bowls sit and cool on your counter until you can hold the bottoms. Cover, and transfer to the refrigerator for about 1-2 hours, or until you are prepared to eat the cake.
7. Place your desired serving plate upside-down and on top of a rice bowl, and gently flip the plate and bowl over together. The raindrop cake should easily release from the bowl. 
8. Top with kuromitsu syrup and kinako powder. Consume immediately.

Recipe available in our Baking: "Amai" Care Package

About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures at www.meshibliss.com and @meshibliss on Instagram.