So if you’re a foodie and you’re always fighting to remain in shape? Start finding the correct proportion of water and agar-agar and eat some raindrop cake, once in a while…. The Huffington Post describes eating this bite of water, as an experience for the senses. Creator Darren Wong told the Huffington Post that it’s a delicate job to create the cake: “The cake has to maintain its shape but still have the texture of water.” He will serve the cake with two condiments: kinako (roasted soy bean flour) and a syrup that looks like molasses. The cake is a combination of water and agar-agar (a vegan gelatine substitute). The raindrop cake will be served at Smorgasburg, a popular outdoor market in in the Williamsburg section of Brooklyn, where it’s sold as raindrop cake.Īdvantage: this cake looks and feels like water and it’s calorie free. It’s a water cake or as they will call it in New York, a raindrop cake. A bite of water which is as popular as the cronut in Japan. The innovative dessert is created by Wong in Magick City, Brooklyn, New York and is sure to be received well by interested foodies.Chef Dominique Ansel introduced the Cronut in Japan last year but now a Japanese dessert, Mizu Shingen Mochi, is introduced in New York City. The finished product is sold with the two toppings, giving it a creamy and coconut taste. The agar powder is then added to give it the jelly consistency and then it is put into molds and left to set for a couple of hours. The boiled concoction is then strained and the starch is taken out to remove the sweet potato like textures which would ruin the look and feel. They start creating the raindrop cake with frozen ube which is boiled to get out the colors and the flavors. The dessert is topped with a sweetened coconut milk and also coconut jelly. This years purple raindrop cake is made out of ube, a popular dish in Filipino cultures and is essentially a purple sweet potato.
When his post about his original raindrop cake went viral online, he knew he had to up their game this year with something slightly better than the original to get people talking and create a buzz around the cake. New Yorkers get to be a few of the first Americans to try Raindrop Cake, a unique and delightful delicacy, inspired by traditional Japanese izu shingen. Not only does it look and feel like water but it is also calorie free. The water cake is being served at Smorgasburg, the popular outdoor market in the Williamsburg section of Brooklyn, where it goes by the name of raindrop cake.
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Darren Wong spoke of the sweet treat saying “People see something and they see that it’s different and they have to have this element of ‘I wonder what it tastes like’ or I wonder what it like’ and that drives a lot of trial and gets people to go out there and give it a shot.’ This sphere-like raindrop cake (or water cake) known as Mizu Shingen Mochi that blew up the internet last fall. The refreshing dessert was created by digital marketing strategist Darren Wong, who was inspired by the. The flavourless cake is served with black sugar syrup and roasted soy flour. The jelly dessert is originated from Asia and is primarily made out of agar, a seaweed extract. Sold at US8 (RM31.40) apiece, the cake - which is shaped like a gigantic raindrop - is made out of natural spring water and agar, a vegan substitute for gelatin.
The creator, Darren Wong, decided to put a twist on the interesting dessert this year.
The simple yet mesmerizing dessert made its debut in New York City at the Smorgasburg food fair with lines at their stall some of the longest at the fair. Last summer, the Internet, and Instagram in particular, lost its mind over the raindrop cake.
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