I learned about the Raindrop Cake on Instagram. Described as a “light, delicate and refreshing raindrop made for your mouth,” the “cake” is inspired by Mizu Shingen Mochi, a Japanese dessert made from mineral water and gelatin or agar. It is also commonly served with sugar cane syrup and roasted soybean flour.
The creator of the Raindrop Cake, Darren Wong, decided to bring the dessert to New York City after learning about its popularity in Japan. It is now being offered at Brooklyn’s Smorgasburg for $8 a pop.
My first attempt at trying to procure the Raindrop Cake was unfruitful. I waited in line for about five minutes before I was told that it was sold out.
Wong told me that his team only prepares 600 cakes for the day since they are very difficult to store and transport. Each piece is individually packed just to make sure that the cake maintains its characteristic shape and texture.
I was crushed.
Upon hearing the sad news, I vowed to return to Smorgasburg the following week.
The second time around, I headed to Brooklyn a little before lunchtime in order to avoid the huge crowds and long wait times. Once there, I found myself standing in the Raindrop Cake line yet again. This time, however, I was the third person in queue.
Excitedly, I purchased the cake and immediately took a bunch of photographs of it.
I was amazed by its translucency and shape. It really did look like a raindrop! (Or a breast implant, as I was later informed).
The texture is also kind of indescribable. I expected it to have some sort of bite, like Jello does, but the cake tastes like water and has the texture of water.
It sort of just disappears in your mouth.
Although some people would argue that the Raindrop Cake isn’t really a cake, I would highly recommend it just for the culinary experience alone.
It’s truly unlike anything you've ever eaten. Trust me. Plus, it has close to zero calories and that’s always a good thing.
