Raindrop Cake Recipe

Yes. 

It's a glorified jelly. 

But calling it a cake makes it that much more fun.  The essence of this recipe is adding a big pinch of agar agar powder to 250ml of water and let simmer for a minute, and let set in the refrigerator. And presto! A colorless, flavorless jelly that crumbles water-like in your mouth. 


Karon suggests that using distilled water instead of tap water is the key to a clear raindrop cake, something he chanced upon on his 6th attempt. It's a testament to his tenacity, as I'm not sure if I have the mental fortitude to do the same in his shoes... 

Try as I might, I had no luck finding distilled water in the supermarkets around town, and I'm not sure my former chemistry teacher's goodwill towards me extends to sneaking me into his lab so I can get my hand on some. Luckily, I Walter White-d my way into distilling my own water. There are several ways to do so, and I've included some pictures so you can do it too. If you're cray like me. 

Calvin's Guide to Distilling Your Own Water (Like a Conspiracy Nut "Fluoridated-water-will-kill-you-and-your-gonads!")

You Will Need

A steamer (or a large pot)
A smaller heatproof bowl (to collect 250ml of water)
A concave watertight lid that fits the steamer when inverted (ignore the lid in the picture, it's not nearly concave enough, which is really important to contain the melted ice.)
A tray of ice

Steps
1) Add boiling water to the bottom chamber of the steamer, and put a smaller heatproof bowl into the top chamber of the steamer (if using a large pot, ensure that the pot can comfortably fit the bowl). Set the steamer over a fire. 

2) Invert the lid of the steamer over the pot, so that the handle of the pot forms a 'V' shape and allows condensation to drip down into the smaller metal bowl. 

3) Fill the top of the lid with ice. 250ml of water should be collected after about 10 minutes, once the water starts boiling. 

Raindrop Cake 

Adapted from Karon Liu's recipe at the Toronto Star
Makes one serving

Ingredients 
250 mL (1 cup) distilled water
1/8 tsp (a big pinch using the thumb, index and middle finger) agar powder
1/2 tsp icing sugar (optional)
1 or 2 drops clear extract - peppermint, orange blossom, rosewater, almond (optional)

Steps
1) In a small saucepan over low heat, pour in distilled water and sprinkle in agar. Stir until agar has completely dissolved. 
(I know what you're thinking - 1/8 of a teaspoon? How the heck does that even work! Well, it's better to err on the side of more, so at least a solid will form, rather than less, and you end up with a bowl of liquid after all your hard work. I eyeballed using a random teaspoon, which luckily turned out just-right, but it was a nerve-wrecking wait. I read about the pinch trick in hindsight, but I have no idea if that is actually enough.) 

2) Sprinkle in sugar and add extract, if using. Mix well. Let the mixture simmer for a minute, stirring constantly.

3) Pour into a round bowl. (No need to oil the bowl, the cake would just slide right out when ready.) Let mixture cool before transferring into a fridge (it's alright to look completely like a bowl of water). Let the mixture set, which would take at least an hour. Go play twister with the milkman or something while waiting.  

4) When ready to serve, carefully invert the jelly onto a plate. Serve immediately. (I hear the jelly disintegrates within 30 minutes.)

Decoration ideas: sesame seeds, crushed oreos, fruits, puree, maple syrup. Whatever floats your boat.