While I thought my homemade version was pretty successful and tasted just like the ones I had in NY, one thing that bothered me was that my version was not crystal clear in appearance.

Since then, IвЂ™ve had the version at Smorgasburg in New York and seen the dessert pop up at many other dessert cafes. If you recall, I made my homemade version here. Three years ago, the raindrop cake was introduced to the US by Chef Darren Wong at Smorgasburg in New York. (The stories from my Taiwan trip are saved to my Instagram profile if you missed them). During my recent trip to Taiwan, there were so many sakura-themed snacks, drinks, and desserts. My social media feeds have been filled with beautiful cherry blossom pictures. IвЂ™ve been really inspired by sakura season. This unique low-calorie dessert, known as mizu shingen mochi, is made of just agar powder and water. This cute water droplet-shaped treat is served in many restaurants around the world and we could say that itвЂ™s still well-liked by many.Japanese raindrop cake filled with cherry blossoms. Raindrop cake is a unique, translucent, and low-calorie Japanese dessert that grew in international popularity. Read More:- Milky Bar Cheese Cake вЂ“ An Easy and No-Bake Delicious Dessert Final Words:.

The type of agar powder I used and the ingredients of the original raindrop cake вЂњMizu Shingen MochiвЂќ does start to re-liquefy at room temperature, therefore it needs to be consumed quickly after serving.

If you would like to know more about the difference between coagulants, read here. You can put the leftover to set in a small cup.

The mixture makes more than you need to fill, depending on the mold size.

Consume within 30 minutes, otherwise, it will melt.1 cake is about 30-50 calories, depending on how much of the toppings you add.Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes.When they are ready, they should easily slide out just by you slightly tilting the molds.I recommend letting them sit overnight, or at least 10 hours. You should have enough to fill exactly two cavities if you are using the silicone molds I used. Use a spatula to stir the mixture a few times. If you cook too long, your mixture will condense down too much.If you donвЂ™t heat long enough, your agar wonвЂ™t be fully dissolved. Try to be as accurate with the timing as possible.Maintaining a medium heat level, allow the mixture to boil (without a lid) for one minute, then turn off the heat.Turn your stovetop to medium heat and bring the agar water mixture to a boil.In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water.The dessert originated in Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert. It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. Raindrop cake is actually called вЂњMizu Shingen MochiвЂќ in Japanese.

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