A Japanese water droplet "cake". By itself, the droplet has virtually no flavor, which is why it's typically served with kuromitsu and kinako (black sugar syrup and roasted syrup powder).

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It’s tough to get the ratio right because agar-agar is so strong, and it’s hard to measure the tiny quantities. (Also there are a lot of varieties of agar I’m unfamiliar with.) But it’s super easy overall (agar can be remelted and adjusted), has very few ingredients, and is a great base for a world of creative jellies! If you have any fruit (not high acid raw fruits, which prevent agar from setting) or edible flowers, or the syringe, you can make some really beautiful (and tastier) raindrop cakes.

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If using salted sakura flowers, make sure to soak flowers in water for at least 30 minutes. Drain and rinse flowers. Place flowers in molds with tweezers before adding the agar mixture.

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Agar jellies can also be flavored with teas for a unique anmitsu (agar jelly dessert with fruits and bean paste on top).

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Ingredients​

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• 2 g agar powder (scant 1/2 teaspoon)

  • This may vary from types and brands of agar, but I just used an agar powder I got at a Japanese grocery store

• 360 g mineral or filtered water (1 1/2 cups)

• 25 g granulated sugar (2 Tablespoons)

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Instructions​

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1. Boil water and sugar. Add agar and boil while stirring for 2 minutes to activate agar.

2. Pour into mold (I found a Japanese ceramic teacup to be a good shape that looked kind of like a droplet. It also allowed me to remove the jelly easily, but sphere molds and bowls will work too. )

3. Set at room temperature for at least one hour

4. Remove from mold. Pour kuromitsu syrup and serve with kinako,

 

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Kuromitsu (“black sugar” syrup)
 

• 113 g brown sugar (1/2 cup)

• 75 g water (5 Tbsp)

• 7 g mizuame or corn syrup (1 tsp)

 

1. Bring water and sugar to a boil.

2. Reduce heat and simmer for 5-10 minutes, or until syrup starts to thicken

3. Stir in mizuame. Once dissolved, remove from heat and let cool.