Raindrop Cake (Mizu Shingen Mochi), Sweetened with Monk Fruit
Sweets and drinksChilled DessertsJapanAbout 30 minutes plus chilling time
A raindrop cake sets into a clear droplet of jelly, cool and soft, eaten with roasted soybean flour. The tricky part is dissolving the agar powder completely, with no grains left.
The agar powder mixes dry with the kOBE Monk Fruit Blend first, then the water goes in a little at a time with constant stirring until the mixture turns milky and fully dissolves. Only then does it come to a boil, cool slightly and pour through a funnel into the mold.
This batch weighs about 516g, at roughly 4 calories per 100g.
Method
Set a small pot on the stove, add 5g agar powder and 10.8g kOBE Monk Fruit Blend, and mix them together dry.
Add the 500ml water a little at a time, stirring as it goes, until the mixture dissolves completely and turns milky white.
Bring the mixture to a boil so it dissolves fully, then take it off the heat and let it cool slightly.
Set out a mochi mold and a small funnel, and pour the mixture slowly through the funnel into the mold.
Chill the mold in the fridge until the jelly sets.
Turn the cake out onto a plate, dust it with kinako roasted soybean flour, drizzle the kokumitsu syrup over and serve.
Tips
Eat within about 30 minutes of unmolding, since it loses its structure after that.
A cherry blossom set in the mold before pouring makes a prettier cake.
Pour the water into the agar pot a little at a time, since a fast pour leaves the powder floating and undissolved.
Mixing the dry agar with the kOBE Monk Fruit Blend before adding water is the most effective way to prevent lumps.
Let the mixture cool a little before pouring it through the funnel, since pouring it boiling burns hands easily.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.