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58% would make again

Giant Raindrop Cake

Tasty Team

Ingredients

for 10 servings

  • 8 cups cold water (1.9 L)
  • 2 ¾ teaspoons japanese agar agar powder
  • 1 tablespoon ultra-fine baker's sugar

Brown Sugar Syrup

  • 2 cups golden brown sugar (440 g)
  • 1 cup water (240 mL)

Topping

  • soybean flour, roasted

Nutrition Info

  • Calories 111
  • Fat 0g
  • Carbs 28g
  • Fiber 0g
  • Sugar 28g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
  2. Add the sugar and whisk again to combine.
  3. Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
  4. Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
  5. Refrigerate overnight, or until set.
  6. Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
  7. Invert the raindrop cake onto a large plate or cutting board.
  8. Top with the roasted soybean flour and brown sugar syrup.
  9. Serve immediately.
  10. Enjoy!

Ingredients

for 10 servings

  • 8 cups cold water (1.9 L)
  • 2 ¾ teaspoons japanese agar agar powder
  • 1 tablespoon ultra-fine baker's sugar

Brown Sugar Syrup

  • 2 cups golden brown sugar (440 g)
  • 1 cup water (240 mL)

Topping

  • soybean flour, roasted

Nutrition Info

  • Calories 111
  • Fat 0g
  • Carbs 28g
  • Fiber 0g
  • Sugar 28g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
  2. Add the sugar and whisk again to combine.
  3. Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
  4. Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
  5. Refrigerate overnight, or until set.
  6. Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
  7. Invert the raindrop cake onto a large plate or cutting board.
  8. Top with the roasted soybean flour and brown sugar syrup.
  9. Serve immediately.
  10. Enjoy!

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