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. The cake which originated in Japan where its called mizu. “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. Last year, the internet lost it over the simple-yet-beautiful Raindrop Cake when it made its debut in New York City. These lightly sweet jiggly desserts topped with brown sugar syrup and soybean powder define food as art. 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. Originally made from spring water from the Japanese alps and for a time, only available in two Japanese cafes, it's become somewhat of a foodie folklore that's really picked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. 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). They're coming to the United States, and the game has just been leveled up. We decided to try the ultimate Japanese-inspired dish by using our cherry blossom Clear Whey Isolate to flavour a raindrop cake.This is dessert like you've never seen it before: Japanese raindrop cakes - transparent bubbles of deliciousness - are an actual thing. Raindrop cake is a traditional jelly-like Japanese dessert, usually made from water and agar powder and topped with black sugar syrup and roasted soybeans. Experience and DIY Raindrop Cake - Molecular Gastronomy Kit 63.00. It’s a delicate, floral flavour, making it the perfect match for our Clear Whey Isolate, which is a refreshing, light protein drink - an innovative alternative to your traditional milky shakes. Spend an hour learning to make the refreshing social media sensation. Cherry blossom is a not only an entire season that’s celebrated in Japan, but it’s grown into a popular flavour for edible sweet treats too. We’re transporting you to Japan with this truly unique recipe. Broaden your horizons and put new tastes to the test with our World’s Kitchen range - ideal to shake up your day-to-day nutrition. You might not be able to travel as much as you’d like to right now, but we’re here to make sure you can still enjoy the flavours you love from all around the world. We’re celebrating our favourite flavours from all over the globe in our World’s Kitchen range.

Flavored raindrop cake