Delicious recipes Vegan Living 101

Raindrop Cake Recipe

April showers bring May flowers or… Raindrop cakes?

A new food trend has made a splash in New York and has been called “the next Cronut.”
The Raindrop Cake, also known as Mizu Shingen Mochi, looks just like it sounds: a drop of rain.

This cool new dessert is hot on this side of the pond, but has actually been around in Japan for a few years already. raindrop-cake-dessert-water-springDarren Wong, 36, first saw a variation of Raindrop Cake in Japan, but when it didn’t make its way over to the U.S., he decided to take matters into his own hands. Wong introduced Raindrop Cake to the masses at Smorgasburg in Brooklyn, New York and to his surprise, it sold out!

Want another recipe from across the globe? Whet your royal appetite and make this Vegan Victoria Sponge Cake, fit for a queen!

Raindrop Cake is vegan and almost calorie-free.

It’s simply made of mineral water and agar, a gelatin substitute that comes from red algae or seaweed.  Agar is also commonly found in jams and jellies, ice cream, and soups.

This jiggly dessert isn’t savored so much for its taste (or lack thereof, since it basically tastes like water-flavored jello) as much as its unique appearance, texture, and sensation that is savored in your mouth before it collapses into a crisp and cool drink of water.  It is served with Kinako, roasted soybean flour, and Kuromitsu, black sugar syrup.

What’s more, if you don’t eat it within 30 minutes, it disappears into… what other than a puddle of sweet water!

Want another way to enjoy a cool and sweet drink of water? Try these 6 Fruit-Infused Water Recipes that aren’t just refreshing, but will also help you detox!


While it may not be an all-occasion dessert, it certainly looks fun to try at least once!  If you can’t make it to New York to try one from Smorgasburg, don’t worry, you can make it at home with this recipe.

Raindrop Cake

Makes 2 cakes


2/3 cup spring water
1 pinch of vanilla sugar
~1/8 teaspoon agar powder (you may need to experiment a bit to attain desired texture)


1. Measure out the water in a microwaveable measuring cup and add the sugar.  Microwave for 30 seconds and stir until sugar is dissolved.
2. While stirring, sprinkle on the agar powder.  Microwave again for 30 seconds and stir for a minute.  Continue microwave and stirring as needed until the agar is all dissolved, although you’ll probably still see clear bits floating around in the water.
3. Carefully pour into your desired molds; pop any bubbles that may appear.  Transfer the molds to the refrigerator and allow to set for several hours or overnight.
4. Carefully unmold the cakes and serve immediately with your desired toppings.

Want a more traditional cake? Make a mugcake – it only takes a few ingredients and just minutes before they’re ready to eat!

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Recipe Source: The Cooking Of Joy
Photo Sources: Tim Ireland


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  1. Gen says:

    What kind of mold would be recommended for this? What shape, size, and material? Metal or silicone? If I use muffin cups will is be soft enough to smoothe itself out? How could I get a nice droplet like the picture?

    1. Elizabeth Toy ( User Karma: 0 ) says:

      Hi Gen!
      You can buy a mold (search for “spherical ice mold”) or try using a small bowl.
      To be consistent with this recipe, try 70 mL molds.
      This half-plastic, half-silicone one was used in the recipe.
      Muffin cups may mold it into a muffin-bottom shape. It’s up to you which size you prefer, as long as the mixture fills your container. Good luck!

    1. Elizabeth Toy ( User Karma: 0 ) says:

      Hi Julia,

      You can find agar in any Asian supermarket(usually next to the almond pudding/jello mixes), a health food store, or at Whole Foods.

      You can buy vanilla sugar online (I haven’t seen it in regular grocery stores), but you can also very easily make it yourself by cutting open and scraping the seeds of a vanilla bean into sugar and burying the empty pod in the sugar as well. Let it sit for 1-2 weeks to infuse vanilla flavor.

      Good luck; let us know how it goes!

    1. Elizabeth Toy ( User Karma: 0 ) says:

      Hi Venus! The raindrop cake will essentially disintegrate or “melt” within 30 minutes, so you may want to test those dew drops first, before you use them on your fondant cake. Good luck!

    1. Elizabeth Toy ( User Karma: 0 ) says:

      Hi Debbie,
      Yes, you can add a flavoring; citric acid is one of the most commonly used. Vanilla sugar also works fine, but experiment to figure out how strong you want the flavor.

      Note: certain ingredients which contain too much acid (e.g. pineapple, fresh figs, papaya, mango, peaches, kiwi) may compromise the ability of agar to set.

      Good luck! Let us know how it goes!

  2. Kelsey says:

    Hi there! My cake never solidified (even after leaving it in the fridge overnight) and is still in liquid form. Any suggestions?

    1. Elizabeth Toy ( User Karma: 0 ) says:

      Hi Kelsey!

      Did you put anything in the cake, such as fruit or other toppings? Certain foods can prevent the cake from setting.

      Another reason why it may not set is the ratio of agar to water.
      Experiment with adding more agar or less water until the cake holds it shape when you take it out of the mold.
      It is normal for the raindrop cake to start melting or weeping, but it should not be in liquid form.

      Good luck!

  3. Lily says:

    I followed this recipe to the “t” and it came out just liquid. I didn’t add anything extra to it at all. I let it sit in my fridge for over 5 hours.

    1. Elizabeth Toy ( User Karma: 0 ) says:

      Hi Lily,
      In that case, try changing the proportions of water and agar powder. Since your cake is not setting, I would suggest that you increase the amount of agar until you achieve the desired consistency.

      Good luck!

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