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So there you have it! Whether you're looking for a cool new dish to try at home, are interested in healthy options for dessert, or seriously want to impress your friends and family at an upcoming get-together, this cake will probably do the trick. To serve, carefully drop the mochi out of their molds and serve immediately with the garnish of your choice. Refrigerate the mochi for several hours or overnight.6. Pour the liquid into the jelly molds and pop any bubbles you see.5. Continue heating and stirring, at 30 second intervals, until the agar is completely dissolved, 5 to 10 minutes.4. While stirring, sprinkle in the agar powder.3. Microwave 30 seconds and stir until the sugar dissolves. Mix the water and sugar in a microwaveable measuring cup.2. Recipe 2/3 cup spring water pinch of vanilla sugar about 1/8 tsp. “There are very few foods that engage this many senses at the same time,” Wong said.Īs for the taste, one blogger compared it to a 'water-flavored Jell-O.' If you were looking to create your own recipe, here's an excerpt from The Cooking of Joy. It's also hydrating, and pretty magical to look at. The appeal, however, is that it essentially just slides around on your tongue. Served with some sugar and kinako (a roasted soybean flour that is often served with types of mochi), it's very delicate, and basically tastes like water. New Yorker Darren Wong was the mastermind that decided it was time to bring the recipe to the United States, but it came with a pretty unique set of challenges: 'The cake has to maintain its shape but still have the texture of water,” Wong told the Huffington Post. Stir the agar powder into the water with a spatula until it is completely dissolved.

Pour the water into the pot a little at a time, stirring constantly. 3 3/4 cup (180 mL) of water should be added at this point. Originally made from spring water from the Japanese alps and for a time, only available in two Japanese cafes, it's become somewhat of a foodie folklore that's really picked up popularity around the world. To make a sweeter, less conventional raindrop cake, add 1 teaspoon of vanilla sugar to the batter. The shiny, transparent dessert is made of mineral water and agar, a vegan alternative to gelatin. If you were interested in trying it, it's making its debut at the food flea market Smorgasburg in Brooklyn, New York. Technically called 'mizu shingen mochi,' or “water droplet cake,” it melts and evaporates if left out for even just 30 minutes at room temperature. They're as gorgeous as they are delicious (and surprisingly enough, pretty good for you, too). When Cakes Go Horribly WrongĪThey're coming to the United States, and the game has just been leveled up. Mug Cake Tips That'll Change How You 'Bake' Cakes ForeverĬake Wrecks. Improve Cash Flow with the UPS Billing Center

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If you liked this article, follow us on Facebook and Twitter! More Interesting Cake Hacks: What do you think about the latest reactions to the raindrop cake? Would you stand in line for 'rain jello?' Let us know in the comments below. But as more feedback from both the press and fellow foodies is released, the most common reaction from most people (myself included) is: 'I've gotta try that!' There are very few foods that engage this many senses at the same time.' 'The combination of textures and flavors goes together so well. He probably says it best when he describes his cake as such:

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