Raindrop Cake | Edible Water Bottle (Mizu Shingen Mochi)

Raindrop Cake is basically a Japanese clear and dense jelly dessert that looks like a big drop of rain. It’s called “Mizu Shingen Mochi” in Japan. This is alternatively called “Water cake”, “Unicorn Tear” and “Edible Water Bottle”.

1. 560 ml (1 1/3 cup) Mineral Water
2. 1/4th tsp sugar
3. 1/4th tsp agar agar
4. 1 tbsp kinako (roasted soy bean flour)
5. 1 tbsp black sugar syrup (substitute with honey or sugar cane Jaggery syrup)

1. Put 1/4 tsp sugar and 1/4 tsp agar agar in the sauce pan. Give a mix.
2. Then slowly add 260 ml/ 1 1/3 cup of mineral water.
3. It's very important to use mineral water because it enhances the transparency and sweetness of the cake. Mix it.
4. Make sure the agar is completely dissolved in the water.
5. Bring it to a rapid boil.
6. Once done, put in a round or sphere mold.You can try different flavors like I put tutti futti in one mold and some fruits (mango, strawberry, blueberry, mint leaves, basil leaves, etc) in another one. It adds some color to the bland raindrop cakes.
7. Keep in refrigerator for at least 1 hour.Then demold the cake. It will look like a big raindrop.
8. It is served with kinako (roasted soy bean flour)and Kuromitsu (black sugar syrup) - See more at: http://sharmilazkitchen.com/recipe-items/raindrop...