So long Black Tap Milkshakes, the hottest new dessert craze to hit NYC is the Raindrop Cake.
Debuted last week at Smorgasburg, a Brooklyn-based market, the translucent dessert has already been touted as NYC’s “hottest new dessert.” When it rain(drop)s, it pours– right?
But really, this gelatin treat is something to talk about, and we have 36-year-old Darren Wong to credit for bringing it to the states. He saw the dessert pop up in Japan and couldn’t wait for the craze to make its way West. So, naturally, he created his own version.
Wong, who works as a digital strategist by day, spent over two months experimenting to find the perfect consistency and clarity of his now-famous Raindrop Cake.
“My roommates didn’t know what I was doing in our kitchen,” he laughs.
In Japan, it’s called Mizu Shingen Mochi. The cake is made from mineral water and agar that is heated and set in molds under refrigeration. It’s practically flavorless by itself, so Wong serves his version with a black syrup (Kuromitsu) and a roasted soybean flour (Kinako) on the side.
It’s vegan, calorie-free, and crazy-amazing to look at….Instagram foodies rejoice! But, really, what does it taste like? Some say it’s light and refreshing while others complain it’s tasteless. The Internet isn’t short on opinions, but who’s surprised?
Wong, however, counters the experience is more about enjoying its delicate, melt-in-your-mouth texture than it is about mere taste.
“There are very few foods that engage this many senses at the same time,” Wong says.