Cupcakes and Cronuts are so last year… right now it’s all about the Raindrop Cake. I had not heard about the Raindrop Cake craze until I went to Smorgasburg LA this past weekend. The Raindrop Cake booth was by far the most popular vendor at the event with people braving the heat to line up for the funky dessert.
So, what is a Raindrop Cake? It’s described as a “refreshing dessert that simply dissolves in your mouth.” It looks like a breast implant to me. I really had no idea what it was or what it tasted like, but I had to have one. They cost $8 each and are served in a bamboo boat. The jiggly clear bubble is topped with black sugar cane syrup and roasted soybean flour.
The makers source the purist alkaline water and mix it with the perfect amount of agar. I know what you are thinking… what is agar? It’s a vegan alternative to gelatin. It has been used for centuries in Asian desserts, soups and sauces. It comes primarily from seaweed found in Japanese, Chinese and Sri Lankan waters. According to the internet, agar is extremely high in fiber and has additional health benefits.
Okay, here’s the scoop. The bubble alone tastes like water. It dissolves in your mouth, but really has no flavor. The sweetness comes from the topping. I liked the syrup, but I didn’t quite get the soybean flour. The Raindrop Cake is all about the novelty. When you go to Smorgasburg LA, you need to get one just so you can post the pictures on Instagram.
Check out this NY Daily News interview with Raindrop Cake creator Darren Wong: