This clear dessert sensation hardly needs an introduction after its recent buzz on social media. Originally named Mizu Shingen Mochi, this raindrop cake from Japan is shiny, round and translucent – resembling a giant drop of rain. It sparked interest from its unique texture, and is light and refreshing, making it a perfect tropical treat.
This low-calorie jelly dessert is traditionally made with water and agar-agar, and served with kinako powder (roasted soybean flour) and dark brown sugar syrup for added flavour. But to make things more interesting, we added a coconut spin and made it with kitchen equipment you already have and ingredients you can buy from any supermarket. There’s no excuse for not replicating this Insta-perfect dessert in the comfort of your own kitchen!
Raindrop cake
Shredded coconut
Sugar Sauce
Equipment
Shredded coconut
Raindrop cake
Sugar syrup
To serve
Notes
Optional: Replace distilled water with coconut water if you wish. For more bite, add nata de coco at the base of the bowls before chilling.
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