Easy 4-ingredient Japanese Raindrop Cake
Japanese Raindrop Cake. Light, refreshing, captivating and delicious when paired with a brown maple syrup. This dessert is vegan.
- Prep time
- 30 min
- Cook time
- 1 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup water (cold)
- 1/4+ 1/8 tsp agar agar powder
- 2 strawberries (with stem removed)
- 2 tbsp maple syrup (or as needed)
Instructions
- 1
In a small pot, whisk together your water and agar agar powder well. Then bring it to a boil. Quickly reduce it to medium heat, and allow this to simmer for 1 minute and no more than that. The timing needs to be exact or the jelly will be too hard. Do not cover your pot.
- 2
Allow your pot of liquid jelly to cool in sink filled with cold water or 5 minutes. But no more than that, or it'll solidify and you will need to reboil it again.
- 3
Place your moulds or dessert bowls on a small baking tray.
- 4
Position 1 strawberry in the center of each mould or cup.
- 5
Pour the liquid jelly over top. Allow this to rest for 5 minutes at room temperature.
- 6
Transfer to the fridge and allow this to chill overnight or at least 3-4 hours.
- 7
Serve with maple syrup and enjoy!