#Raindrop cake new york how to
#Raindrop cake new york professional

While some people say itвЂ™s like Jell-O, Wong protests that the texture is вЂњnothing like that.вЂќ The biggest challenge, he says, has been figuring out how to transport the delicate dessert, which he individually boxes and, of course, necessarily makes ahead of time. Though itвЂ™s a very basic combination - and is so elegantly simple that it kind of flies in the face of over-the-top viral sensations like monster milkshakes and rainbow doughnuts -В he says he spent months trying to hit upon the correct ratio of agar to spring water. As Wong sees it, the dessert is very much in the Asian tradition, and he tells Grub, вЂњItвЂ™s not about flavor or nutrients itвЂ™s about the texture.вЂќ His recipe for the cake, he says, contains only agar powder and spring water. Like a lot of people, Wong first discovered the dessert went it went viral in 2014, and later wondered why no one was making it here. (Gelatin is the other obvious choice, but apparently it doesnвЂ™t yield a delicate enough result.)

#Raindrop cake new york professional

So, agar is the solution that Darren Wong, the advertising professional behind the simply named Smorgasburg rookie Raindrop Cake, went with. ThatвЂ™s because, as one report concludes, it creates the right texture while maintaining the waterвЂ™s pristine flavor. (But only for a fleeting 30 minutes at room temperature, after which it becomes what you might call вЂњpuddle cake.вЂќ) When properly made, it should roll and jiggle, but itвЂ™s also very fragile and easily broken.Д¬urious internet sleuths investigated how to re-create the dessert, and the consensus appears to be that agar, which is derived from seaweed, is the ideal stabilizer. Rather than glutinous rice, this jelly cake is made from water gathered from the southern Japanese alps, the company says, that is then stabilized with some mysterious substance so it will hold its shape.

Like shingen mochi, it comes with kinako, a heavily roasted soybean powder, and kuromitso, or brown sugar syrup, both served on the side. the wobbly water вЂњcake.вЂќ True to its name, the sweet actually looks like a suspended water drop, and, well, it pretty much is exactly that.ДЇirst introduced two years ago by Kinseiken Seika Company, the confection is a variation on shingen mochi, a traditional dessert made from a very soft form of mochi known as gyuhi. When SmorgasburgвЂ™s outdoor markets return this weekend, it will mark the New York debut of mizu shingen mochi, a.k.a. The home of the ramen burger will now serve as the American launchpad for JapanвЂ™s strangest dessert yet. IвЂ™ll just be over here with my box of Duncan Hines.Kind of the exact opposite of a candy-coated milkshake. So all you Foodies, add this to your culinary bucket list. Food photographers say theyвЂ™re exceedingly hard to photograph. While Raindrop Cakes look pretty, theyвЂ™re a nightmare to store and transport. The blob-like confection was a hit when he rolled it out at BrooklynвЂ™s trendy Smorgasburg food market: at $8 a pop, he sold out all 700 of them, and said that people wanted more. Wong describes the cake as tasting like a giant, refreshing raindrop. Somehow I donвЂ™t think this is the kind of dessert youвЂ™d crave after a night of smoking weed.

Mizu shingen mochi is made from mineral water and gelatin, and served with a side of soybean flour and sugar cane syrup Wong has developed his own version. Indeed, The Raindrop Cake is now a вЂњthing.вЂќ Chef Darren Wong was inspired to introduce it in New York, after seeing how popular it is in Japan. Although it looks like a breast implant, the raindrop cake is actually a dessert item.