(Photo: Tim Ireland)
Darren Wong, a chef in New York City, invented the Raindrop Cake. It's a dessert inspired by mizu shingen mochi, a Japanese dish. It consists of mineral water and agar. You can eat the Raindrop Cake plain, but then it tastes a bit bland. For additional flavor, try adding soybean flour or brown syrup on top.
Wong talked to BuzzFeed about how he developed this unusual dessert:
Wong spent a lot of time on cooking forums to get an idea of what was likely to work and then experimented with a ton of different gelatins and agars.
“The hardest was trying to figure out how to store and transport something so fragile,” Wong said. “That entails packaging each individual cake separately in its own protective cocoon until it’s ready to be served.”
You can eat one at the Smorgasburg, a food fair in Brooklyn.
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