Directions

To Prep

1. Soak some of the pickled Sakura flowers in a bowl of water.
2. In a small saucepan, add agar agar powder and Yoosh aloe vera drink and stir it with a spatula a few times, until the agar agar powder dissolves into the water.

To Cook

1. Turn your stove top to medium heat and bring the agar agar water mixture to a boil. Maintaining a medium heat level, allow mixture to boil (without a lid) for one minute, then turn off heat.
2. Pour mixture into moulds.
3. Drain the Sakura flower and use paper towel to dry the flower. Put some into each mould.
4. Refrigerate to set the raindrop cake.
5. When it’s ready, serve with the Kuromitzu sauce (dark sugar syrup) and sprinkle with some Kinako (soy bean powder).