![]() It is fat-free calorie-free, gluten-free, sugar-free and salt-free. Agar is a seaweed extract and is commonly used as a gelling or solidifying agent. Some people compare its consistency to Jell-O. The cake itself is chewy and soft due to its two ingredients: water and agar. translucent treasure becomes a blank canvas where the skys the limit for toppings and flavor combinations. The Raindrop Cake is also available at Magick City, 37 Box Street in Greenpoint. The Original Raindrop Cake with special Kinako and Kuromitsu topping. DIY Raindrop Cake - Molecular Gastronomy Kit. 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 roots of the viral dessert can be traced back to Kinseiken, a long-standing confectionery shop located in Hokuto City, Yamanashi Prefecture. While that sits, create your clear mixture on the stove. Due to its uncanny resemblance to a crystal clear dew drop, the gelatinous dessert better known by its catchier name, raindrop cake took the world by storm in 2014. The cake can also be purchased at various locations in Brooklyn. Prepare your gelatin mixture in a separate bowl, stirring the gelatin mixture in with water and letting it sit. Wong premiered the Raindrop Cake at Smorgasburg, where it is currently available. It’s not quite a liquid, but it’s not like jello either. 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. Wong then adds toppings for further texture and flavor. 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. 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.
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