Raindrop Cake, or Mizu Shingen Mochi, looks just like a single raindrop on a plate. This simple but refreshing water-based dessert is perfect for a hot summers day.
I still can’t get over how *cute* this dessert is! Japanese desserts always tug at my heartstrings since many reflect the seasons and this Raindrop Cake is no different. Early summer is typically tsuyu, or rainy season, in Japan, so I thought this is a perfect nod to the season.
What is Mizu Shingen Mochi (Raindrop Cake)?
Despite it’s names, it is neither a mochi or a cake. It is a round jelly-like dessert that is served with kinako, roasted soybean powder, and kuromitsu, which is black sugar syrup. The “jelly” is made with water and agar agar (which is like gelatin but made from seaweed), which allows the refreshing qualities and flavor of water to show through. Paired with the nutty flavor of kinako and sweetness of the kuromitsu, this dessert is refreshing and tasty – perfect for summer!
The origins of Raindrop Cake
While the west may call it Raindrop Cake, it’s traditional name is Mizu Shingen Mochi. Mizu means water and Shingen Mochi is a type of mochi, or traditional Japanese confectionary that was created during the Sengoku era as an emergency food.
Mizu Shingen Mochi originated from the traditional Japanese sweets shop, Kinseiken Daigahara in Yamanashi prefecture. They wanted to showcase the area’s high quality water and thus, this dessert was born. It’s only available on weekends from June to September at the shop, but now you can make it at home!
Notes about agar
Typically in Japan, you can get what is called “cool agar” which actually would make raindrop cake completely clear. I, however, couldn’t find (affordable, haha) cool agar in the US, so I used regular agar agar. This allows for the same texture but the raindrop is just slightly cloudy. It’s still very cute, though!
Don’t forget to sign up for my newsletter and keep up with all the latest updates on Instagram, YouTube, Facebook, Pinterest, and TikTok!
Mizu Shingen Mochi (Raindrop Cake) / 水信玄餅
Ingredients
- 1.5 c water
- 1/4+1/8 tsp agar agar
- kinako
- kuromitsu
Instructions
- In a pot (that is not heated), add in the agar agar powder.
- Slowly add a little water and mix until combined. Then add a little more water and mix well. Repeat until agar agar is dissolved in all the water.
- Heat the pot over medium high heat and bring to a boil while stirring slowly continuously.
- Reduce the heat to low and simmer for 2 minutes, while continuing to stir.
- Remove from heat and pour into the sphere molds.
- Refrigerate for at least 2 hours minimum.
- Remove the solidified raindrops from the molds (cut in half if they are too big), plate, and serve with kinako and kuromitsu.
- Enjoy immediately as they melt very quickly (they start melting right away but will continue to disintegrate in about 30 minutes).
Notes
Shop this post:
Round Mold
Bamboo Leaves
Black Sugar Syrup (Kuromitsu)
Agar Agar
White Gas Stove
Pink Pot Set
Small Glass Pitcher
Kinako (Roasted Soybean Powder) / きなこ
More items can be shopped in my Pantry, my Tools, or my Amazon shop.
*Links and products on this page may be affiliate links. There is no extra cost and it allows me to keep creating free content for you!
