Raindrop cake is an innovative Japanese dessert. In Japan, this cake is well known as Mizu Shingen Mochi or water cake. On the other hand, in America, this dessert is known as raindrop cake. Mizu Shingen Mochi includes a traditional Japanese dessert that recently becoming trends in culinary.
Mizu Shingen Mochi
This innovative cake is made by mixing mineral water with gelatin. This dessert has a unique appearance with clear, transparent, and chewy like water droplets. It is so smooth and will start melting if left in the open air for 20-30 minutes. In Japan, this dessert is only sold every Saturday and Sunday and limited during the summer.
A man from Williamsburg named Darren Wong popularized the dessert from Japan in New York, America. Darren Wong named his creation as Raindrop Cake that adapted from Mizu Shingen Mochi in Japan. Wong experimented for 2 months to find the right materials and its mold. After success, Raindrop Cake was first introduced by Wong at Williamsburg and Prospect Park Smorgasburg Market.
This cake is so soft that suitable to be served with brown sugar syrup and roasted soy powder on the rest. This dessert also immediately attracts the attention of people because it is a unique appearance and contains 0 calories. So, it can be consumed by anyone. Raindrop Cake is made from a mixture of water (natural water) with gelatin (alternative vegan for gelatin).
The gelatin powder is dissolved in water then dissolved then boiled it until boiling. Mold it into a rounded holder and let stand until hardened. After hardening, this cake is served with molasses such as sugar, kinako, and roasted soy flour. This transparent is called Raindrop Cake because it looks like a raindrop or transparent dew. This dessert is also quite easy to make at home. It only requires tools and materials that are easy to find in the market.
Raindrop cake is an innovative Japanese dessert that recently becoming trends in culinary. This dessert has a unique appearance with clear, transparent, and chewy like water droplets.