![]() ![]() ![]() You might be thinking, ‘That’s clearly a lump of Jell-O.’ But not so fast. (Think more airy and cool than rich and sweet.) But it’s the texture that really makes this dessert unique: It melts in your mouth, like a drop of water. Though the cake itself didn’t have much taste, the syrup and the soy powder give the raindrop a nutty flavor. We’ve waited two hours to try Harajuku Gyoza’s version of the famous raindrop cake – the pretty, new cult dessert, available at the Brisbane and Potts Point, Sydney locations, that’s popping up on everyone’s social media feeds. Where can you try Harajuku gyoza’s 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. ![]() Is it like eating a raindrop in your mouth? Also, it looks exactly like a breast implant. It felt like a snack a Martian would eat. But the Raindrop Cake itselfI’ve never tasted something that is inherently, well, tasteless. They deserve to be sprinkled on all the pancakes in the world. The brown sugar syrup and soybean flour it’s served with are SO delicious. What do you think about the Raindrop cake? Matched with the nutty and sweet toppings, this cooling cake has an interesting combination of tastes and textures. The gelatin allows the refreshing “raindrop” to melt in your mouth, for a light, cooling affect. The trick is in the gelatinous substance called agar, which is made from seaweed. How to Make a Raindrop Cake Look Like a Work of Art. Wong told Slate that eating the Raindrop Cake ‘tastes like eating a giant raindrop.’ The cake ‘is very mild and very much about the delicate texture the melts in your mouth. Since the cake itself has almost no taste, it’s served alongside roasted soybean flour (kinako) and a sugary syrup called kuromitsu. Use distilled rather than tap water to achieve a perfectly clear cake-I realized this six cloudy cakes in.So what does Raindrop Cake taste like, exactly? Though the cake itself didn’t have much taste, the syrup and the soy powder give the raindrop a nutty flavor. If you don’t want to buy a mould, a small rice bowl with a round bottom works wonderfully (the raindrop slides right out). ![]() Kitchen supply stores will also have silicone moulds to achieve the raindrop shape. Opt for the powdered stuff as it’s easier to measure and dissolve. A very blank canvas,” he says of the original raindrop cake.Īgar can readily be found at Asian grocers (it’s a staple in southeast and east Asian desserts) in the form of dried strips or powder. He also topped a bunch of the cakes with gold leaf, mango puree, mint leaves and dehydrated avocados and raspberries. At his home kitchen in Mississauga, Placko made a version that uses 1/8 tsp agar, and added sugar and rosewater for flavour. Too little agar and the drop won’t hold its shape, too much and it becomes cloudy and more silicone than raindrop. “Gelatin gives a more elastic texture whereas agar will provide a more crumbly texture, which I think is the effect it’s going for.” He says the key is getting the right balance of water and agar, a jellylike substance derived from seaweed, to achieve that delicate effect so that when you tap it with a spoon, the cake collapses rather than bounces (much like a raindrop). I asked chef John Placko, a molecular cuisine instructor, for some raindrop cake tips. This month, Australian Japanese restaurant Harajuku Gyoza got into the action by making their own sweetened version.īy now you can find online recipes on how to recreate the raindrop cake at home but I wanted to get some local help. Wong, who works at a digital marketing firm, got the idea to bring it to the States. The cake first went viral in 2014 when Japan’s Kinseiken Seika Company made a clear version of its shingen mochi, a soft mochi rice cake topped with roasted soybean flour and syrup. Since I refuse to spend $8 on flavourless jelly, I sought to make my own.īut first, a backgrounder. The dessert has been making the rounds across international media outlets for the past two months, spurred on by New Yorker Darren Wong, who started selling it for $8 a pop at a Williamsburg (of course) food market called Smorgasburg in April. After 30 minutes or so, the whole thing is supposed to disintegrate. When bitten, the raindrop yields a soft, melty texture that falls apart rather than giving off a chewy, bouncy, Jell-O-like texture. OK, it’s actually called a raindrop cake and it’s essentially a half-sphere of colourless, flavourless jelly that’s supposed to look-and taste-like a large, freshly fallen raindrop. This year’s answer to the cronut is an edible breast implant. ![]()
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