We decided to try the ultimate Japanese-inspired dish by using our cherry blossom Clear Whey Isolate to flavour a raindrop cake. The cakes are made out of natural spring water and agar, a vegan substitute for gelatin, and are topped with black sugar syrup called Kuromitsu and a roasted soy flour called Kinako. 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. 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. 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 didn’t try the thing ourselves, however Ramen Burger, a few stalls down from Raindrop Cake, had a much shorter line.We’re celebrating our favourite flavours from all over the globe in our World’s Kitchen range. Once the water comes to a boil, continue simmering in low heat until the agar-agar powder dissolves completely into the water. (Photo credit: DNAinfo/Rachel Holliday Smith)Įach “cake” - prepared off-site, according to creator Darren Wong - was stored individually in a plastic container filled with water, from which staff carefully removed the jelly-like things, placed them in bamboo sheaths with the flour and syrup, then served.īuyers seemed satisfied, poking excitedly at the alleged treats with spoons before slurping them down. Add the agar-agar powder and water into a small saucepan, and cook over medium heat. Behind her, buyers on a pre-paid list wait for their cakes. In fact, there were so many people waiting at the food festival for this dessert puddle (amid gusting wind and near-freezing temperatures, mind you) that the Raindrop servers kept a handwritten list of pre-paid customers, to whom they doled out the gelatin snacks at $8 a pop.Ī staff member at the Raindrop Cake station at Smorgasburg on Sunday takes orders from customers for the vegan, zero-calorie desserts. Popularized in Japan, the Raindrop Cake debuted in the states this weekend at the summer season opening of Smorgasburg - in Williamsburg on Saturday and Prospect Park on Sunday.ĭespite its odd appearance, when we checked it out Sunday, the Raindrop Cake station had the longest line in the whole place. This time around, it's a murky white gelatin, made mostly of water and agar (a vegan-friendly alternative to gelatin, according to the Huffington Post), and topped with roasted soybean flour and brown sugar syrup. It's New York’s latest, must-have food gimmick: the Raindrop Cake.įollowing its success with the Cronut, Ramen Burger and rainbow bagel, the city’s Evil Foodie Cabal has dreamed up yet another way to get people to stand in line. Crown Heights, Prospect Heights & Prospect-Lefferts Gardens. Japanese foodies hailed its gorgeous Zen aesthetic and its nearly calorie-free, vegan makeup. Cobble Hill, Carroll Gardens & Red Hook The raindrop cake originally made quite a splash (pun possibly intended) when it debuted in Japan in 2014.
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