Japan's version of the cronut has landed on U.S. soil — NYC’s Smorgasburg food market, to be precise — and if you like your cakes with a touch of magic, get in line.
The Raindrop Cake (mizu shingen mochi) is a shiny, transparent dessert consisting of mineral water and agar, a vegan gelatin substitute. The combination of the two results in this amazing, silky, magical creation.
The Raindrop Cake comes to us courtesy of Darren Wong, who decided it was time "a light, delicate and refreshing raindrop made for your mouth" was available to his fellow New Yorkers.
It was a labor of love for Wong, who admitted he struggled to achieve the right consistency.
"The cake has to maintain its shape but still have the texture of water," he said. "This makes [it] a nightmare to store and transport. That was the second challenge I had to overcome. Each cake has to be individually packed in a way that protects it from movement and temperature."
If you're thinking it almost looks too perfect to eat, well... that may not be a bad thing. This is no ordinary cake. Forget layers of sponge and licking frosting off your fingers. The delicate, fragile Raindrop Cake is more of a "unique food experience" — as in, it doesn't really taste of anything but water.
Don't let that put you off, though. The cake may be mild, but the idea of it sliding around and melting in your mouth is pretty cool.
To provide a strong, sweet kick, Wong serves his creation with two accompaniments: a molasses-like sugar and kinako, a roasted soybean flour.
"The combination of textures and flavors goes together so well," Wong said. "There are very few foods that engage this many senses at the same time, which is what attracted me to this dessert in the first place."
(BRB, off to grab a shot of Unicorn Tears gin liqueur to wash down our Raindrop Cake.)
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