You can get the Raindrop Cake at Smorgasburg in Brooklyn: Saturdays in Williamsburg’s Kent State Park, and starting May 1, Sundays in Prospect Park’s Breeze Hill. The cake can also be purchased at various locations in Brooklyn. Wong premiered the Raindrop Cake at Smorgasburg, where it is currently available.
Raindrop cake using gelotin plus#
The Raindrop Cake Kit makes 6 pristine jelly cakes at home, plus the few other elements you’ll need to make them Instagram ready. It’s not quite a liquid, but it’s not like jello either. Agar Agar Powder (4oz) Vegan Gelatin Substitute, 100 Natural Red Algae, Gluten-free, Non-GMO, 100, Sugar-free, Halal, Desserts, Thickener 6,935. It’s more about the texture that surprises people. The raindrop cake itself tastes like the water it’s made from. So we serve a raindrop cake with koromitsu syrup which is a black sugar cane that we make ourselves and then a roasted soy flour, and together combines for this very sweet nutty flavor. It’s very delicate process that creates the correct texture of looking and feeling like you’re eating a raindrop. Use a toothpick to adjust shape/position or remove any bubble. Keep the unused jelly liquid warm over the smallest heat setting on your range top (this to prevent it coagulate). Wong then adds toppings for further texture and flavor. Place bottom-half mold over an icy cool water bath. The mixture then forms and sets to create what appears to be a giant clear raindrop that tastes like the water from which it is made. How many calories are in a raindrop cake?ġ cake is about 30-50 calories, depending on how much of the toppings you add.Gothamist recently spoke with Darren Wong, the creator of the newly popular Raindrop Cake at his kitchen in Brooklyn where he explained that the cake is actually made from a precise mixture of agar (algae gelatin) and spring water. The best way to eat it is to generously cover the Raindrop Cake with the Kinako powder, then drizzle the syrup on top then eat it with a spoon. Add a healthy amount of syrup and kinako on the side. To serve, gently remove the Raindrop Cake from the mold and place on a plate. Darren Wong is the creator of the Raindrop Cake that currently is being sold at Smorgasburg.
Too little agar and the drop won’t hold its shape, too much and it becomes cloudy and more silicone than raindrop. Wong told Slate that eating the Raindrop Cake “tastes like eating a giant raindrop.” The cake “is very mild and very much about the delicate texture the melts in your mouth. Since the cake itself has almost no taste, it’s served alongside roasted soybean flour (kinako) and a sugary syrup called kuromitsu. It first became popular in Japan in 2014, and later gained international attention.Ĭookbook: Raindrop cake Media: Raindrop cake Raindrop cake is a dessert made of water and agar that is supposed to resemble a raindrop. Once it is set, remove it from the mould and serve your Japanese raindrop cake with a sprinkle of kinako powder and a drizzle of kuromitsu. Place it in the fridge and let it chill and set for at least 1-2 hours. How long does it take for Raindrop Cake to set? Move the pan to the ice bath and chill for 2 minutes, stirring occasionally. The raindrop cake, or mizu shingen mochi, is supposedly a variant of rice cake, originally made with pristine water from the Japanese Alps and solidified using granulated sugar, agar (a jelly like substance), and soybean powder. Reduce the heat to low and cook for 2 minutes. You might be thinking, “That’s clearly a lump of Jell-O.” But not so fast.
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