The 'Raindrop Cake' is an unusual Japanese dessert that is set to make its debut at Brooklyn's SMORGASBURG food festival. While the ultra-delicate cake has become a widely popular treat in Japan, the dish is only just gaining the attention of discerning foodies in North America.
The Raindrop Cake is a dessert inspired by traditional mizu shingen mochi from Japan. The dish was brought stateside by New Yorker Darren Wong, who has managed to recreate the complicated confection. As the name suggests, the Raindrop Cake boasts the same appearance and texture of water. Wong managed to achieve this feat by mixing mineral water with agar and packaging the cake in individual containers that protect it from both movement and temperature. Once finished, the cake is served with a special type of molasses-like sugar and a roasted soybean flour called kinako.
The popularity of the water-based cake demonstrates the growing demand for new and exotic international dishes.