Explore your Häcker Kitchen with a Raindrop Cake

Explore your Häcker Kitchen with a raindrop cake

Ever wanted to savour a raindrop? Well, now you can! The raindrop cake gained popularity in 2014 when a Japanese confectionery called Kinseiken Seika Company made their mochi rice cake into a clear cake. And thanks to the internet, you can now enjoy the raindrop cake right at home (save your trip to Tokyo for some other time).

The jelly-like dessert literally looks and tastes like a raindrop. That’s right, the
original raindrop cake did not taste like anything more than expensive bottled water. There
have since been a lot of variations of the same, with mango syrup, sprinkles, chocolate powder and more joining the list of ingredients. But know that the raindrop cake isn’t really a cake. It is a dessert with jelly-like properties. The raindrop cake’s main ingredient is the agar, which is a vegan gelling agent high on fibre, and low on fat & calories. What’s more, making this cake is not a hassle at all.

2 cups water
½ teaspoon agar powder or flakes (Can be purchased online)
½ teaspoon sugar (optional)
1/2 drops of clear extract of orange, rose, mint, etc., for flavour (optional)
Additionally, use moulds or low bowls for achieving the raindrop shape.


  1. Boil water in a pan and add agar flakes/powder. Remove from heat and stir till agar is
    completely dissolved.
  2. On low heat, add sugar, stir till sugar has dissolved too. Ensure that the
    liquid is clear. Cook for another minute then pour the liquid into silicone moulds or low bowls.
  3. Refrigerate for an hour or till the mixture has set. Carefully remove mixture from the mould.
  4. Add sesame seeds, fruit puree, maple syrup or toppings of your choice.

Your very own raindrop cake is ready to be served! Hurry up, the raindrop cake is known to disintegrate in 30 minutes!

Related reads – Delicious Sunday Recipes

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