Here’s a traditional-style version of Grandma Mari’s Old Rain Cake Recipe—a soft, almost translucent jelly-like cake inspired by the Japanese mizu shingen mochi (also known as “raindrop cake”). If Grandma Mari had a special touch, I’ll blend that rustic comfort with a traditional feel.
🌧️ Grandma Mari’s Old-Fashioned Rain Cake Recipe
🧺 Ingredients:
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2 cups spring water (cold, clean, and soft is best)
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1½ tsp agar-agar powder (not gelatin – agar sets more cleanly)
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1½ tbsp granulated sugar
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To serve:
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Roasted soybean flour (kinako)
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Black sugar syrup (kuromitsu) or dark maple syrup
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🥣 Optional Grandma Touches:
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A few drops of rosewater or vanilla extract for a subtle aroma
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Crushed edible flowers or a single preserved cherry blossom for a centerpiece
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Serve on a chilled vintage saucer for that old-world charm
👩🍳 Instructions:
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Prepare the Mold:
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Use a round mold (silicone domes work great) or a small teacup. Lightly rinse with cold water—don’t dry.
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Cook the Base:
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In a small saucepan, whisk together the agar-agar powder and sugar.
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Slowly stir in the water. Let sit for 5 minutes to bloom the agar.
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Turn on medium heat and bring to a light simmer, stirring constantly. Let it bubble gently for 2 minutes until everything is dissolved.
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Remove from heat. Add flavoring now if using (like rosewater or vanilla).
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Set the Cake:
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Pour the clear mixture into your mold.
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Cool to room temperature, then chill in the fridge for at least 1 hour.
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Serve:
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Carefully unmold onto a chilled plate.
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Dust with kinako and drizzle with kuromitsu or a syrup of your choice.
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🌸 Notes from Grandma Mari’s Kitchen:
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Texture tip: The cake should wobble gently and be almost completely clear.
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Storage: Best eaten the day it’s made. It will begin to shrink or cloud after 24 hours.
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Memory add-on: Grandma sometimes added a small mint leaf or violet petal inside the cake to surprise the grandkids.