What’s the deal with the Raindrop Cake?
When most people think of dessert, they think of chocolate, ice-cream, and cookies and all sorts of other weird creations. Recently dessert food trends seem to be exploding all over the place. Think towering milkshake masterpieces, think cake pops, think donut and cookie cones.
One of the newest dessert trends making the rounds on Instagram is the Raindrop Cake, a clear, jello-like dessert that wiggles and wobbles when you try to eat it.
Maybe you’ve been living under a rock for the past few months, and that’s okay. If you haven’t seen a picture, check it out below. It really does look just like a raindrop. Many fans of the dessert have said it tastes like one also.
Interesting fact, traditional jello is made with gelatin which is produced from meat byproducts. It has a very low melting pressure and almost disappears in your mouth. The Raindrop Cake is different and the vegan friendly dish is made from agar which is essentially powdered seaweed.
Darren Wong, the man behind the Raindrop Cake, said it is loosely inspired around the Japanese dish, Mizu Shingen Mochi. After two months of rigorous testing, he decided on the final recipe and tops the almost calorie free dessert with a combination of soy bean flour and home-made brown sugar cane syrup.
While many people have flocked to social media with negative criticism of the cake, mind you, before having tried it, he explains that the Raindrop Cake is about more than taste. “There are very few foods that can activate all of your senses at the same time.”
The Raindrop Cake doesn’t just melt in your mouth like jello. It is surprisingly chewy. Wong explains, “The texture is a big part of the experience.”