Coconut Raindrop Cake Recipe: D-I-Y Viral Japanese Dessert With A Twist

Make your own viral dessert from Japan

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!

Ingredients (makes 6 servings)

Raindrop cake

• 500ml distilled water
• 1/4 tsp agar-agar powder

Shredded coconut

• 50g dessicated coconut

Sugar Sauce

• 30ml water
• 100g coconut palm sugar

Equipment

• Small saucepan
• Mixing spoon
• Small round rice bowls

Instructions

Shredded coconut

1. In a saucepan over low heat, pour in dessicated coconut.
2. Stir until just turning golden brown.
3. Remove and set aside.

Raindrop cake

1. In the same saucepan over low heat, pour in water and sprinkle in agar-agar powder.
2. Stir until agar-agar powder has completely dissolved.
3. Simmer for one minute.
4. Pour mixture into bowls.
5. Refrigerate for 1 hour, or until set.

Sugar syrup

1. In a clean saucepan over low heat, pour in water and coconut palm sugar.
2. Stir until sugar dissolves, caramelises and darkens.

To serve

1. Place raindrop cake in the middle of a plate, coconut and syrup on either side.
2. Serve immediately.

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.