If you have no clue what a ‘Raindrop’ cake is, then you have obviously been living under a rock (and therefore immune to any weather-related food trends we guess!)
A version of a traditional Japanese dessert ‘Mizu Shingen Mochi,’ the social media phenomenon that is the ‘Raindrop Cake’ is made from spring water and agar (a vegan substitute for gelatin) and is virtually clear, resembling (surprise, surprise!) a drop of water.
The Japanese were the first to see this baby go viral on social media. Then last week, it popped up again at New York City’s Smorgasburg, an outdoor food market in Brooklyn. This week, it’s Australia’s turn with Harajuku Gyoza selling its own version of the cult Raindrop Cake exclusively at our very own South Bank restaurant.
In Harajuku Gyoza’s version, it can be scooped and eaten as a dessert and is accompanied by a sweet brown sugar syrup (called Kuromitsu) and Kinako (roasted soy flour) mixed with sesame powder.
Not content with just the original version, Harajuku have also developed a sweeter interpretation of the dessert using fresh strawberry, blueberry and raspberries inside the strawberry-flavoured ‘cake’ which is served with condensed milk, kinako and crushed peanuts. Hot tip, if you were obsessed with strawberry Aeroplane jelly when you were a kid, this is like the adult version of it!
The effect is light, almost jelly-like, and surprisingly refreshing as it instantly dissolves on your tongue! Plus, the overall sweetness of the dessert is largely determined by how much or little of the accompaniments you mix with it, which means you can pretty much tailor the taste to your liking. Just don’t spend too much time Instagramming this one at the table as you only have thirteen minutes to devour it until it melts!
Overall though, our favourite attribute of this cake has to be the fact that it is technically water, so that makes it guilt-free right?
Pssst…we are giving away $200 a day to spend at participating South Bank restaurants until June 5th. Click here to learn more.