And we found it at the Sri Petaling pasar malam.
It’s actually quite a marvelous sight, and definitely worth a try for its novelty. The uncle selling it said he had almost perfected the recipe, and the quality was close to the original Mizu Shingen Mochi found in Yamanashi, Japan.
Wondering what the secret recipe is?
YouTube says it’s made of water + agar.
Anyways, it’s time to break it down in less than 30 minutes, which apparently is how long this magical raindrop cake can hold its shape.
The Japanese Raindrop Cake.
It’s a perfectly round ball of transparent jelly.
It wobbles around delicately, as if it would burst at the slightest poke.
As we dug in with our plastic spoon, the first thing we realized was how slippery this jelly was. It took like 6 tries to get a nice piece of jelly on the spoon, then it slipped off again. In the end, we had to settle for pushing the jelly straight into our mouths.
The texture was pretty cool. It was like the stage right before water turns to jelly. There was still a slight bounce to it, but the jelly would melt right into water when it entered your mouth.
On its own, the jelly tasted like water.
That’s why it is usually accompanied with brown sugar and soybean flour (but I think the uncle used powdered peanuts).
The brown sugar gave the jelly a fragrant sweetness, while the powder added a dimension of flavour and texture. I personally didn’t love the powder, because it got stuck in my throat and made me cough.
All in all, it was a experience well worth RM5.
If you see it at the pasar malam, make sure you give it a try!
Location: Pasar Malam Sri Petaling [Tuesdays]
Photo by: Tracy Wee
Rating: 7.0 (for the first try)