Why? Well, it's cool and insta-worthy but it doesn't taste like much. Something I would try just because it's cool or interesting and to say that I did. I honestly wouldn't get it again because it's more of just a "novelty" dessert. I'm glad I was able to try the Raindrop Cake while I was coincidentally in New York for a spontaneous vacation during the same weekend that it debuted at the Brooklyn Smorgasburg in Williamsburg! What a trip! Now that I could say I've tried this kind of dessert and can cross it off my bucketlist.
I studied abroad there but didn't really know where to get it. I always wanted to try the Mizu Shingen Mochi from Japan. The raindrop cake was just kind of there as a filler since it didn't taste like anything at all.ĪS CLOSE AS I CAN GET TO THE MIZU SHINGEN MOCHI FROM JAPAN I actually really love the powder (It's commonly used on Korean shaved snow desserts and Japanese mochi!) and loved pairing it with the brown sugar. So basically the only flavors you'd taste are the sugar and powder. According to the shop, it's made from spring water. I wasn't sure what to expect but I honestly thought it would have flavor. JUST WATER.Īlright, so this jelly-like thing that looks exactly like a clear and clean raindrop that's probably from the purest clouds eva.
#Raindrop cake toppings cracked#
It just kind of cracked a bit and moved like jelly. Except, when we poked it, it didn't actually break into water. You know how when it rains and in that Pixar movie A BUGS LIFE, all the close-ups on the rain droplets showering on the ants looked pretty cool? And bubbly and big? Well, Kevin and I kind of felt like ants poking at a raindrop. It is served with a bean powder (?) and brown sugar syrup! This Raindrop Cake is inspired by the Mizu Shingen Mochi and is almost the same, but of course it's the creator, Darren Wong's take on it. Okay, once I saw this advertised to debut at the Brooklyn Smorgasburg event I knew I had to try it! It is Mizu Shingen Mochi! Okay.
0 kommentar(er)
