During my trip to Japan last year, I purchased a bag of cool agar powder from Amazon for a much cheaper price. I found a few sellers on Amazon but it is expensive. In Japan, they have a type of agar powder called cool agar and this is the secret to the crystal clear appearance. I researched making raindrop cakes for months before finally figuring out that the issue was the agar powder available to me. While I thought my homemade version was pretty successful and tasted just like the ones I had in NY, one thing that bothered me was that my version was not crystal clear in appearance. Since then, I’ve had the version at Smorgasburg in New York and seen the dessert pop up at many other dessert cafes. If you recall, I made my homemade version here. Three years ago, the raindrop cake was introduced to the US by Chef Darren Wong at Smorgasburg in New York. (The stories from my Taiwan trip are saved to my Instagram profile if you missed them). During my recent trip to Taiwan, there were so many sakura-themed snacks, drinks, and desserts. My social media feeds have been filled with beautiful cherry blossom pictures. I’ve been really inspired by sakura season. This unique low-calorie dessert, known as mizu shingen mochi, is made of just agar powder and water. Japanese raindrop cake filled with cherry blossoms.
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