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This raindrop cake is a low calorie and popular food trend that can be easily made at home with just a few ingredients! 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. Turn your stovetop to medium heat and bring the agar water mixture to a boil.
It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. The dessert originated in Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert. 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 water cake, aka raindrop cake, that popped up in Instagram feeds last year is still causing causing quite a stir. If you can’t find a raindrop cake near you then why not make your own? We found a magical raindrop cake recipe you’ll love. What is raindrop cake?
(Shingen Mochi) Recipe makes four 4oz Raindrop Cakes. 2 cups water (Purest you can find, I used double carbon filtered, UV, reverse osmosis and ionized water) 1.20g agar powder (This is the minimal amount needed to hold its shape) 200g dark brown sugarcane. 100ml water (normal water will do it’s for the syrup)
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