RAINDROP CAKE

A new food trend has made a splash in New York and has been called “the next Cronut.”

The Raindrop Cake, also known as Mizu Shingen Mochi, looks just like it sounds: a drop of rain.
 
This cool new dessert is hot on this side of the pond, but has actually been around in Japan for a few years already. Darren Wong, 36, first saw a variation of Raindrop Cake in Japan, but when it didn’t make its way over to the U.S., he decided to take matters into his own hands. Wong introduced Raindrop Cake to the masses at Smorgasburg in Brooklyn, New York and to his surprise, it sold out!

Raindrop Cake is vegan and almost calorie-free.

It’s simply made of mineral water and agar, a gelatin substitute that comes from red algae or seaweed.  Agar is also commonly found in jams and jellies, ice cream, and soups.
 


This jiggly dessert isn’t savored so much for its taste (or lack thereof, since it basically tastes like water-flavored jello) as much as its unique appearance, texture, and sensation that is savored in your mouth before it collapses into a crisp and cool drink of water.  It is served with Kinako, roasted soybean flour, and Kuromitsu, black sugar syrup.

What’s more, if you don’t eat it within 30 minutes, it disappears into… what else than a puddle of sweet water!



While it may not be an all-occasion dessert, it certainly looks fun to try, at least once!  If you can’t make it to New York to try one from Smorgasburg, don’t worry, you can make it at home with this recipe

Raindrop Cake

Makes 2 cakes
Ingredients
2/3 cup spring water
1 pinch of vanilla sugar
~1/8 teaspoon agar powder (you may need to experiment a bit to attain desired texture)

Instructions

1. Measure out the water in a microwaveable measuring cup and add the sugar.  Microwave for 30 seconds and stir until sugar is dissolved.
2. While stirring, sprinkle on the agar powder.  Microwave again for 30 seconds and stir for a minute.  Continue microwave and stirring as needed until the agar is all dissolved, although you’ll probably still see clear bits floating around in the water.
3. Carefully pour into your desired molds; pop any bubbles that may appear.  Transfer the molds to the refrigerator and allow to set for several hours or overnight.
4. Carefully unmold the cakes and serve immediately with your desired toppings.

Recipe Source: The Cooking Of Joy
Photo Sources: Tim Ireland