This Is A Raindrop Cake, And It Is Beautiful

Ingredients

If you’ve ever wanted to take a bite out of a raindrop, you are in luck. Take a look at this thing that people are calling a cake:

We admit, it looks an awful lot like a glass paperweight, but we promise that it’s edible. This Japanese dessert called the "Raindrop Cake" is quickly going viral, even if it’s more fancy Jell-O than fluffy cake. People are spreading it like wildfire on social media, and it has gained widespread acclaim as one of the most sought-after desserts in the country, sort of like Japan’s version of the Cronut.

Now, it’s headed to America. The Raindrop Cake has just made its debut at Darren Wong’s Smorgasburg food market in Brooklyn, New York. If you live in the area, give it a try and let us know what you think.

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But what’s this thing made out of anyway? Glass? A big bubble? Not quite. It’s actually pretty simple. The dish, called mizu shingen mochi in Japan, only uses two ingredients: mineral water and agar, a vegan ingredient similar to gelatin. Once it is well-mixed in a saucepan, it simmers on the stove for a little while before pouring it into spherical molds, where it sets in the refrigerator. Once it’s ready to serve, it gets plopped onto a plate and topped with a thick, molasses-type syrup and roasted soybean flour, called kinako. These two toppings provide the dessert’s only flavoring.

The end result looks like some type of perfect, huge dew drop floating on the syrup. There must be a certain satisfaction that comes with eating something so perfect.

So how does it taste to take a bite of this dish?

"Like a raindrop, duh!" Wong says on his website. "The cake itself is very mild and very much about the delicate texture the melts in your mouth."

In the event that you don't live in New York or Japan, here's how you make it:

Instructions

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If you’ve ever wanted to take a bite out of a raindrop, you are in luck. Take a look at this thing that people are calling a cake:

We admit, it looks an awful lot like a glass paperweight, but we promise that it’s edible. This Japanese dessert called the "Raindrop Cake" is quickly going viral, even if it’s more fancy Jell-O than fluffy cake. People are spreading it like wildfire on social media, and it has gained widespread acclaim as one of the most sought-after desserts in the country, sort of like Japan’s version of the Cronut.

Now, it’s headed to America. The Raindrop Cake has just made its debut at Darren Wong’s Smorgasburg food market in Brooklyn, New York. If you live in the area, give it a try and let us know what you think.

\

But what’s this thing made out of anyway? Glass? A big bubble? Not quite. It’s actually pretty simple. The dish, called mizu shingen mochi in Japan, only uses two ingredients: mineral water and agar, a vegan ingredient similar to gelatin. Once it is well-mixed in a saucepan, it simmers on the stove for a little while before pouring it into spherical molds, where it sets in the refrigerator. Once it’s ready to serve, it gets plopped onto a plate and topped with a thick, molasses-type syrup and roasted soybean flour, called kinako. These two toppings provide the dessert’s only flavoring.

The end result looks like some type of perfect, huge dew drop floating on the syrup. There must be a certain satisfaction that comes with eating something so perfect.

So how does it taste to take a bite of this dish?

"Like a raindrop, duh!" Wong says on his website. "The cake itself is very mild and very much about the delicate texture the melts in your mouth."

In the event that you don't live in New York or Japan, here's how you make it:

This Is A Raindrop Cake, And It Is Beautiful

If you’ve ever wanted to take a bite out of a raindrop, you are in luck. Take a look at this thing that people are calling a cake:

We admit, it looks an awful lot like a glass paperweight, but we promise that it’s edible. This Japanese dessert called the "Raindrop Cake" is quickly going viral, even if it’s more fancy Jell-O than fluffy cake. People are spreading it like wildfire on social media, and it has gained widespread acclaim as one of the most sought-after desserts in the country, sort of like Japan’s version of the Cronut.

Now, it’s headed to America. The Raindrop Cake has just made its debut at Darren Wong’s Smorgasburg food market in Brooklyn, New York. If you live in the area, give it a try and let us know what you think.

\

But what’s this thing made out of anyway? Glass? A big bubble? Not quite. It’s actually pretty simple. The dish, called mizu shingen mochi in Japan, only uses two ingredients: mineral water and agar, a vegan ingredient similar to gelatin. Once it is well-mixed in a saucepan, it simmers on the stove for a little while before pouring it into spherical molds, where it sets in the refrigerator. Once it’s ready to serve, it gets plopped onto a plate and topped with a thick, molasses-type syrup and roasted soybean flour, called kinako. These two toppings provide the dessert’s only flavoring.

The end result looks like some type of perfect, huge dew drop floating on the syrup. There must be a certain satisfaction that comes with eating something so perfect.

So how does it taste to take a bite of this dish?

"Like a raindrop, duh!" Wong says on his website. "The cake itself is very mild and very much about the delicate texture the melts in your mouth."

In the event that you don't live in New York or Japan, here's how you make it: