The short version: the Raindrop Cake isn’t good, it isn’t bad, it just is. I started Raindrop Cake as a small side hustle based on a fondness for Japanese desserts. The attention it got took me by complete surprise. In April 2016 I launched Raindrop Cake at Smorgasburg in New York. The two major types of yokan include mizu (water) yokan and neri (paste) yokan. This little treat has a firm texture and is formed into convenient rectangular blocks and pieces. Yokan (Japanese jelly candy) is a tasty jelly sweet made of red bean paste, sugar and agar. (Think more airy and cool than rich and sweet.) But it’s the texture that really makes this dessert unique: It melts in your mouth, like a drop of water. Though the cake itself didn’t have much taste, the syrup and the soy powder give the raindrop a nutty flavor. The dessert originated in Yamanashi prefecture, which has a Japanese sweets shop that first sold this dessert. It is a jelly-like dessert made from water and agar powder and it looks just like a giant raindrop. Raindrop cake is actually called “Mizu Shingen Mochi” in Japanese. The latest dessert trend is here, and it’s called the Raindrop Cake. Who invented the Raindrop Cake?ĭarren Wong is the creator of the Raindrop Cake that currently is being sold at Smorgasburg. The raindrop cake, or mizu shingen mochi, is supposedly a variant of rice cake, originally made with pristine water from the Japanese Alps and solidified using granulated sugar, agar (a jelly like substance), and soybean powder. You might be thinking, ‘That’s clearly a lump of Jell-O.’ But not so fast. The cakes are available as a 2-pack ($39), 4-pack ($59) and 8-pack ($79) - a big price jump from picking up the $8 cakes in Brooklyn. Having the raindrop cake delivered does come with a hefty price tag, however. The name Raindrop Cake comes from its appearance– which looks like a giant raindrop– as well as the taste. Since then, the unique looking dessert has become very popular. Inspired by a traditional Japanese dessert, Mizu Shingen Mochi, the dessert was introduced to the US by Chef Darren Wong at Smorgasburg in New York. The delicate cake dissolves in your mouth and is flavored with spring cherry blossoms, syrup and roasted soybean flour. This unique low-calorie dessert looks and tastes like a giant raindrop. What flavor is Raindrop Cake?Ĭherry Blossom Raindrop Cake. It doesn’t even pop - it just sort of instantly dissolves. Yes, it is squishy, yes, it is jiggly, but the second it enters your mouth, it melts into water. To make syrup, boil 100ml water and dissolve 200g Is the Raindrop cake just water Jello?Ī lot of people have been saying the Raindrop Cake is just water jello, but I am here to tell you they are WRONG. Pour into mold and let set for at least 2 hours. Let the boiled solution cool to about 150 ° F. Wooden boats 6.5in x 3.5in Boil 2 cups water, sprinkle in agar so it does not clump. A lot of people have been saying the Raindrop Cake is just water jello, but I am here to tell you they are WRONG. My initial reaction was literally just WUT. What is Raindrop cake and where did it originate? So, what’s it made of? Mineral water and agar, a gelatinous substance that comes from seaweed, which is what gives the cake its Jello-like appearance. But this exact Raindrop Cake is from NYC-based chef Darren Wong, who explains, ‘It’s a light, delicate, and refreshing raindrop made for your mouth.’.
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