“The cake has to maintain its shape but still have the texture of water." Wong said it was tricky to get the recipe just right. This is all possible to the combination of water and agar-agar (a vegan gelatin substitute) that is used in making the stunning dessert, creator David Wong told the Huffington Post. 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. What are we talking about? This sphere-like raindrop cake (or water cake) known as Mizu Shingen Mochi that blew up the internet last fall. Check out their website and Facebook page for more information.Its futuristic appearance made it the Cronut of Japan and now it's available in New York City.
Jump on board the raindrop cake bandwagon by visiting Harajuku Gyoza's South Brisbane store at 184 Grey Street or their Sydney store at 9-15 Bayswater Road, Potts Point. The dumpling house's take on the trend comes in two versions: a twist on Wong's recipe made with sesame powder and brown sugar syrup and their own concoction complete with fresh strawberries, blueberries and raspberries inside the raindrop, and condensed milk, kinako and crushed peanuts on the side. Whatever the reason, raindrop cakes are certain to keep food-loving Brisbane residents talking - and flocking to Harajuku Gyoza - for the foreseeable future. Maybe their kilojoule-free status (if you don't count the accompanying powder and syrup) has everyone excited? Or, the way they're served on cute little bamboo boats? It could be Wong's revelation that he was inspired by the raindrops in A Bug's Life - because who doesn't want to eat something that looks like it comes straight from an animated movie?
Perhaps the fact that raindrop cakes melt if they're not eaten within 30 minutes has something to do with it. That explains their appearance and texture, but not why everyone is raving about them. Sparking lengthy lines at Brooklyn's Smorgasburg outdoor food markets when they were unveiled at the beginning of April, they consist of a mixture of spring water and a vegan gelatin derived from seaweed. Raindrop cakes were invented by New York chef Darren Wong, who wanted to try his hand at making the traditional Japanese summer dish Mizu Shingen Mocha. The answer to the first question is a bit more complicated, particularly when the clear, jiggly meal everyone is craving tastes like water-flavoured jelly and looks like a giant eyeball, a breast implant or ball of goo. The answer to the second question is easy: Harajuku Gyoza in South Brisbane was the first place in Australia to start selling the new dessert craze, though it's also now available at their Potts Point store in Sydney too. But what is it? And why is everyone in the city suddenly desperate to try this seeming culinary marvel? If you've checked out any of your social media feeds over the last week, you've probably heard the term 'raindrop cake'. Brisbanites, put a hold on stuffing your face with burgers and doughnuts, because there's a new food trend in town.
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