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Wiggly Raindrop Cake

Recipe for Wiggly raindrop cakes

Wiggly cool mochi that would sooth away summer thirst. Perfect for hot season, or cold too if you love that refreshing flavor.
Course Dessert
Cuisine Asian Fusion, Japanese
Keyword Agar, Mizu shingen mochi
Prep Time 5 minutes
Cook Time 5 minutes
Chilling 1 hour
Total Time 10 minutes
Servings 4 drops
Author Victoria


  • 3 g carrageenan powder Japanese Coolagar, Agar agar, gelatine equivalent
  • 300 ml distilled water
  • 20 g sugar white
  • 20 g soy powder for garnishing
  • 4 Tbsp syrup any flavor
  • cherry blossom, tea flowers, cherry, etc. decoration


  • silicone sphere mold, egg mold... or small bowl
  • small funnel that fit hole on sphere mold
  • toothpicks


  • Follow package instruction to coagulate powder or as below.
  • Mix agar/gelatine/carrageenan powder with sugar.
  • Heat water on medium setting. When water is hot but not boiling yet, pour in the powder-sugar mixture while stirring to prevent precipitation.
  • When all powder dissolve and the whole color became clear, it's time to pour into mold

Using silicone sphere mold

  • Place bottom-half mold over an icy cool water bath.
  • Keep the unused jelly liquid warm over the smallest heat setting on your range top (this to prevent it coagulate). Fill to about 3/4 of each half sphere.
  • Add flowers or decorative fruits. Use a toothpick to adjust shape/position or remove any bubble.
  • In case of using fruit for decoration, wait a couple seconds for the jelly layer to half-set before adding the fruit. This is so that it can hold the decoration in place.
  • Replace and secure the other  top half sphere and fill the rest through the small hole on top. If using the smaller ice cube mold, then just fill to 3/4 of the mold, and snap the top layer on top.
  • Let sit to cool down to room temperature. Then chill in fridge until serving.
  • Serve cold after 30 minutes - an hour with soy powder and some syrup.