You might be surprised to hear that simply speaking, raindrop cake itself contains almost zero calories! Its calories come from the toppings or fillings, which we will get into in the later sections of this post. The dessert shop in Japan credited for introducing mizu shingen mochi substituted glutinous rice flour with agar-agar, making it healthier and lower-calorie. As it is light and refreshing, it makes for a perfect summer dessert, which is also when it is available. There are only two ingredients needed for the water cake - water and agar-agar. If you live in Japan and have access to water from the Akaishi Mountains (otherwise known as the Southern Alps of Japan), that’s perfect! That is exactly the water used by the dessert shop. What’s special about this water is its naturally slightly sweet taste, which can be tasted in the Japanese raindrop cake. Since not all of us can easily buy water from those mountains, the next best thing to use is mineral water. It will result in a crystal-clear water cake. Filtered water can also be used but might result in a cloudy-looking cake.
Agar-agarĪgar-agar (or simply, agar) is fibre that’s derived from seaweed, specifically red algae.
It is a healthier and vegetarian alternative to gelatin, which is from animal sources.Īgar comes in different forms - powder, bar, strips, among others. In Asia, it is widely used to make various desserts such as puddings or custards.
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