Raindrop Cake
Raindrop cakes, or mizu shingen mochi, are a very delicate, ephemeral treat originating from Japan. The dessert was popularized by the Kinseiken company in 2014 and very poorly recreated by Christine in 2021. Her second, hopefully non-cursed attempt will use a recipe from Kirbie’s Cravings. God willing, the results should be far less reminiscent of eyeballs.
Try your hand and let us know how it goes!
Ingredients:
¾ cup water
1/8 tsp + 1/16 tsp agar powder (Japanese-style agar should produce a more translucent result)
Kuromitsu, a brown sugar syrup, for topping. (I couldn’t find the real deal, so I made my own by microwaving equal parts brown sugar and water for one minute, stirring after 30 second intervals.)
Kinako, roasted soybean powder, also for topping
Instructions:
Add agar powder to a saucepan and slowly add water, whisking constantly to avoid clumps forming and until the agar dissolves.
Bring the mixture to a boil over medium/medium low heat. Simmer for 1 minute to fully dissolve the agar, being careful to avoid reducing the mixture too much.
Take the pan off the heat and put into a bowl or sink of cool water, stirring to cool the mixture. Once cooled, pour mixture into spherical ice cube molds.
Place molds into the fridge to set overnight. When ready to serve, top with brown sugar syrup and soybean powder. Enjoy quickly before it melts and a terrifying oddity manifests out of the reflection in order to consume you and all your friends!!
Don’t Forget to Invite Your Friends!
This is a dish you’ll want to share. Why not invite your friends and their haunted doll(s) over to help devour your culinary masterpiece? Our good friend Shadow joined us for our breakfast. Just look at the joy on (some of) our faces!
