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 The raindrop cake, or mizu shingen mochi, is supposedly a variant of rice cake, originally made with pristine water from the Japanese Alps and solidified using granulated sugar, agar (a jelly like substance), and soybean powder.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. The traditional raindrop cake does not contain sugar.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.’.

Sugar: An optional ingredient that can be added for a slightly sweet taste.

You can find them normally in a Japanese grocery store.

Salt-pickled cherry blossom: A unique and flavorful ingredient that adds a subtle salty and tangy taste to the raindrop cake.

Unfortunately, gelatine powder cannot be used as a substitute, as it won’t create the transparent look of the raindrop cake.

Agar powder (白凉粉): A plant-based gelatin substitute that gives the raindrop cake its signature jelly-like texture.

It is also a low-calorie dessert that is popular among those who are looking for a lighter alternative to traditional sweets.

Since it doesn’t have a strong flavor of its own, it is often served with accompaniments such as kinako powder, roasted soybean flour, or sweet syrup to enhance its taste and texture. It has a soft, smooth, and almost jelly-like texture, and it is mostly made of water and agar-agar. Raindrop Cake has a very subtle and delicate taste, similar to a light and refreshing spring rain. To celebrate the Sakura season in Vancouver, I incorporated salt-pickled cherry blossom into my raindrop cake, resulting in a visually stunning and delicious dessert. It is often served with sweet accompaniments such as roasted soybean flour, kinako powder, and black sugar syrup. The dessert is shaped like a droplet or a raindrop, hence its name. It is a transparent, jelly-like dessert made from agar-agar and water. Raindrop Cake is a Japanese dessert that has recently gained popularity around the world.

Cherry blossom raindrop cake