– Let cool completely, before pouring it into molds. – Dissolve the agar agar in the water, and bring it to a rolling boil for a good 1 minute. The clearer the water, the more transparent the end result is. – Use filtered water, or even better, bottled spring/mineral water. Here are a few things to remember while making yourself this water cake: When I tried using filtered water, it resulted in a slightly cloudy product with no detriment in taste. Living in the city, getting our hands on clean, natural spring water is a little hard, but try using bottled mineral/spring water instead. No wonder it is so popular everywhere! Rarity and unattainability truly adds to the allure of an object. In theory, the water is solidified using agar agar, set in a spherical mold and as easy as it sounds, it took me no less than 7 tries to get it right despite following recipes to the letter! All this ads up to a long line of customers outside the two stores that do sell it, every singe day! Yes, you can make it yourselfįor those of us who cannot travel all the way to the land of the rising sun to savour this water cake, or afford the exorbitant $8 charged for it in New York, the only remaining course of action is to make it ourselves.

Mizu in Japanese means ‘water’, Mochi is a kind of dessert made with glutinous rice flour and Shingen Mochi is a trademarked dessert made by the Kinseiken Seika Company.īecause of the delicate temperament of this particular dessert, it is sold in very few of their stores, cannot be reserved in advance nor taken away from the store. The water sourced from the mountains is so tasty that it needs no other flavouring. It is made from fresh water taken from the Japanese Alps. The Kinseiken Seika Company are the proud creators of this simple yet magnificent dessert. If it’s not eaten in 30 minutes, you don’t get to eat it at all! The origins of the Water Cake Isn’t it fascinating, that it comes with it’s own self-destruct mechanism. Whatever floats your boat.We’ve all seen the Buzzfeed videos of a magnificent water cake that’s wildly popular in Japan. It looks like a water drop that can be held in your hands, bitten into, but dissolves into water within just 30 minutes of being served. (I hear the jelly disintegrates within 30 minutes.)ĭecoration ideas: sesame seeds, crushed oreos, fruits, puree, maple syrup. Go play twister with the milkman or something while waiting.Ĥ) When ready to serve, carefully invert the jelly onto a plate. Let the mixture set, which would take at least an hour. (No need to oil the bowl, the cake would just slide right out when ready.) Let mixture cool before transferring into a fridge (it's alright to look completely like a bowl of water). Let the mixture simmer for a minute, stirring constantly.ģ) Pour into a round bowl. I read about the pinch trick in hindsight, but I have no idea if that is actually enough.)Ģ) Sprinkle in sugar and add extract, if using. I eyeballed using a random teaspoon, which luckily turned out just-right, but it was a nerve-wrecking wait. (I know what you're thinking - 1/8 of a teaspoon? How the heck does that even work! Well, it's better to err on the side of more, so at least a solid will form, rather than less, and you end up with a bowl of liquid after all your hard work. Stir until agar has completely dissolved.

1) In a small saucepan over low heat, pour in distilled water and sprinkle in agar.

Raindrop cake recipe