A popular dessert in Southeast Asia, the raindrop cake finally made its debut in the United States this past year. This almost zero calorie dessert has become a viral sensation. Shaped like a giant raindrop, it was originally made from Japanese spring water and apparently disintegrates at room temperature after 30 minutes.
Unfortunately, since it is only available in Brooklyn, so I decided to try and make one for myself… in my dorm room. Since there is no official recipe for the raindrop cake, I estimated measurements and ingredients based on the videos of how they are made.
All it took was about a pinch of agar powder and 2/3 of a cup of water.
(I ordered agar powder and spherical molds from Amazon. I wanted to use spherical molds to have a raindrop-like shape, but a small bowl would probably be sufficient.)
After a series of trial and error, I finally got the perfect recipe. First I warmed up 2/3 cups of water for 30 seconds. Then, while stirring, I sprinkled in agar powder. I popped it in the microwave for another 30 seconds and waited for it to dissolve. Pour into mold and refrigerate for several hours or overnight to let it set. After setting, I popped the cake out and served it immediately with desired toppings.
Since I didn’t have the right mold, it didn’t look completely like a raindrop, but this is the best it gets in a dorm room.
This dish is traditionally served with roasted soybean powder and black sugar syrup, both of which I don’t have, so I decided to sprinkle some ground flaxseed powder that I had in my dorm room.
I had my friend Jolene try it too.
“… am I eating water?” Pure confusion.
Honestly, this cake tastes kind of like watery jello, and I don’t think I would consider it a “cake.” However, it was so refreshing and had such an interesting, squishy texture. In a matter of seconds after taking a bite, it melts in your mouth and feels like cold, fresh water.