Starting from Cronut, Cookie Shot, Black Tap Milkshake, and now, let me introduce the latest line-inducing novelty sweets, The Raindrop Cake.
The Raindrop Cake, Waterdrop cake or Water Cake is originally called 水信玄餅(Mizu-Shingen Mochi) in Japanese. It uses mineral water and agar. Agar, which is derived from seaweed and a vegetarian alternative to gelatin, holds its enchanting, transparent and futuristic shape. It’s calorie free and in addition if you don’t eat this within 30 minutes, it will disappear.
“It’s a light, delicate and refreshing raindrop made for your mouth,” Darren Wong, a New York City–based chef who brought this dazzling dessert to Unites States says. “The cake has to maintain its shape but still have the texture of water,” Wong told Huffington Post. “It’s very delicate and fragile.”
Julia Reinstein from Buzzfeed explained “It was weirdly refreshing. I felt healthy and alive and stunning, like the way most people say they feel after going to the gym.” and added, “Yes, it is squishy, yes, it is jiggly, but the second it enters your mouth, it melts into water. It doesn’t even pop — it just sort of instantly dissolves. It seriously is like eating a raindrop.”
Two years ago, Wong first discovered the dessert went it went viral by 金精軒(Kinseiken Seika) in Yamanashi, Japan, and later wondered why no one was making it New York. His recipe for the cake, he says, contains only agar and mineral water. As Wong mentioned in the interview with Grubstreet, the dessert is very much in the Asian tradition. He added, “It’s not about flavor or nutrients; it’s about the texture.”
He had started to sell his Raindrop Cake at Brooklyn’s Smorgasburg food market on April 2nd. It is served with a molasses-like Kuromitsu black sugar cane syrup and a roasted Kinako soybean powder for $8. And as you might have guessed, a debut of dessert from future was literally taking Instagram and Snapchat feed.
So, would you like to try a Raindrop Cake?