Did you know that you can make a raindrop cake with agar agar?
Raindrop cake? What is this transparent droplet?
Raindrop cake is named because it is similar to dew shape that drops of water fall. Originally called Mizushingen Mochi, it was developed from "Shingen Mochi," a type of traditional Japanese dessert, which was made for emergency food by Shinken Takeda, a daimyo during the Japanese Sengoku period. Usually, mochi is made sticky by using rice or grain. Shingen mochi is a traditional rice cake that is usually eaten with bean powder and brown sugar sauce, and it is said to have evolved into a water drop shape and poured sauce into it to become "Mizu shingen mochi." In modern Japan, the residents of Hokutocho decided to use water for dessert. At this time, a company called kin seiken seika wanted to make 'water for one bite' and applied this idea to the shingen mochi they were already selling.
The reason why this idea was possible was because Shingen Mochi was made using agar, which was able to form a solid form while maintaining its liquid shape, and it slowly melts into the mouth with a medium texture between soft and hardness, so it could express the feeling of a drop of fresh water at a bite.
It was a groundbreaking development that expressed the idea of chewing water, not drinking existing water. After that, many tourists from each province visited Hokutocho to eat Mizu shingen mochi, and the shape of the droplet became more popular and became known abroad, and the raindrop cake recipe became popular all over the world, making various recipes with various droplet-shaped cakes.
This recipe is so attractive that many people want to make it at least once. Especially, the fact that it can be made with only water and agar powder is recognized as a simple process, and those who are good at cooking can use it in more various ways. For example, it requires sophisticated and advanced technology and skills, but it has become a more creative and attractive dessert that puts petals in water droplets, adds various colors, and makes various syrups and sauces such as chocolate instead of brown sugar sauce.
When mixing agar with liquid containing acid, you need to add more agar to coagulate well, but if you add more sugar, this sugar also helps agar coagulation. In order to make the shape of water droplets while maintaining clean transparency, it is recommended to add less agar and increase the mixing rate of sugar.
In Korea, a country next to Japan, many people have introduced interesting recipes that they want to post on Instagram, such as using this raindrop cake recipe to make rice cakes with shapes and colors into transparent raindrop cakes or making and selling alcoholic raindrop cakes.
What would you express if you made a raindrop cake?
Try a variety of experiments and attempts, such as adding petals to make colorful droplets or locking character-shaped jellies and rice cakes in water droplets!
Check out our adventurer Szabina Szeplaki’s Raindrop Cake recipe used Livingjin's Agar Agar Powder, now in the Nooria recipe library!