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The Latest Fad In Food, Darren Wong’s Raindrop Cake

Darren Wong's Raindrop Cake

It has almost zero calories, looks like a breast implant on a plate and has become the must have dessert almost everywhere! This Spring, the Raindrop Cake has conquered the food world!

It has it’s own website, it’s on Instagram and it getting more and more talked about everyday (Buzzfeed, Popsugar, Metro UK and Slate – to name a few). It’s essentially a blob of water served with roasted soybean flour and sugar cane syrup. It was created by Chef Darren Wong and made with mineral water and the vegan version of gelatin – agar. It’s actually based on a recipe called ‘mizu shingen mochi’, an intriguing Japanese cult dessert.

Of course it has created a little controversy, mainly because it’s not really a cake! Though, you do have to admit that it does look rather good.

For a little background and a taste test, check out this video from the New York Daily News…

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2 Responses to 'The Latest Fad In Food, Darren Wong’s Raindrop Cake'

  1. Alison says:

    What a really bizarre looking cake, I can’t imagine what it might taste like!

    • Bob Toovey says:

      Well, the ‘cake’ itself won’t taste of much, just mineral water and what ever flavour agar gives! I’ve never tried roasted soybean flour and I’m not sure I’ll ever be in the position to do so!

      I’d love to try it but it won’t be any time soon…