The Water Cake is referred to as Mizu Shingen Mochi. It was originally made and originated in Japan. If this delicate cake isn’t eaten within half an hour it actually disappears leaving just a small puddle of water. It makes sense because to form the little “Raindrops”, it’s just water and sugar.

You can also create other shapes and get creative with it, but it comes with patience and experience. There are other ingredients to make these little cakes, which you could definitely find on Pinterest.

A water cake is more a work of food art than delicious food. My Japanese friend said sometimes we eat exciting food, sometimes we should learn to appreciate the subtlety of flavours and the food presentation of a metaphor…whatever that means, I am sure she is right.

from Little Miss Bento

from The Best Tea Magazine

A water cake is best described by Carlie Kuhn in the first answer put to this question. Other than that, I would explain it to be usually globular and transparent with or without a slight tint of colour and sometimes with edible flowers or decorations inside.

It is like a very light and plain jelly served with specialty sugar or syrup on the side as the agar that it is made of has no taste.