The Newest Food Trend From Japan & Brooklyn: Have You Ever Had A ‘Rain Drop’ Cake?

This translucent dessert — created by New Yorker Darren Wong — is made only of mineral water and agar, a vegan alternative to gelatin

There's a new low-calorie dessert taking the internet by storm — and it looks exactly like a drop of water.

It’s called the “Raindrop Cake,” and it’s every dieter's dream. This translucent dessert — created by New Yorker Darren Wong — is made only of mineral water and agar, a vegan alternative to gelatin.

Served very simply at the Round K Cafe in New York City (or on weekends at Brooklyn's Smorgasburg), Wong's Raindrop Cake is accompanied with only a bit of roasted soybean flour and dark brown sugar syrup.

The idea originated in Japan as “Mizu Shingen Mochi” (or “water cake”), but after the trend went viral in 2014, it inspired Wong to bring the unique experience to the States.

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. (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.

The process of combining the ingredients correctly to maintain the drop's shape — but still have the texture of water — takes a while.

All Done!

Let Us Know If You Have Ever Tried “Rain Drop Cake” Before & How It Turned Out – We're Putting This Dessert On Our To-Eat List.

Enjoy!

Article Source: Fox News