My Not So Jiggly Raindrop Cake

The raindrop cake, originating from Japan, is actually a very recent creation and hype, during our time you would say. It is basically a simple jelly that’s made from water and agar agar powder. This creation is supposed to mimic raindrop, such that it is transparent, like a raindrop, and is able to hold its shape so that it in turn becomes edible – a true imagination that came to life indeed.

This dessert became a sensation starting from Japan before it spread to the rest of the world. I personally feel its success stems from the fact that it looks so amazing as it is, something you wouldn’t want to cut into and eat because of how delicately elegant it appears. And it’s really not easy to make at all even though there are only two ingredients involved: too much agar agar apowder and the transparency and softness disappears; too little and it can’t hold at all. I had to make several attempts before I got near to the results I wanted, though as you can see from the pictures here, I am still far from being perfect. Oh well…

The good thing is that even if you fail to make it soft and jiggly and transparent and raindrop-like and all, you can still eat your failed experiments because it is after all just a slice of jelly. The original recipe is intended as a zero-calorie dessert, but nowadays, we serve this with a dose of soybean flour and sugar syrup so that it can accommodate those of us (like me!) with sweet tooth. Yummy yum yum!


  • Pure agar agar powder: 10g
  • Water: 400ml + 1/2 cup
  • Sugar: 2 tsp
  • Brown sugar: 1 tbsp
  • Gula melaka: 1 tbsp
  • Soybean flour: 1 tbsp


  1. Combine agar agar powder with 400ml water and sugar
  2. Cook over medium heat to a boil for 1min. Turn off heat and stir a few times.
  3. Pour into small bowls. Set overnight in fridge.
  4. In a separate saucepan, heat brown sugar, gula melaka and 1/2 cup water till dissolved.
  5. Pour into a sauce bowl. Chill in fridge to cool.
  6. Drizzle raindrop cake with sugar syrup and soybean flour to serve.

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