Where to buy raindrop cake near me7/14/2023 ![]() You might feel guilty at first, knowing that you’re going to ruin this gem with your spoon, but the truth is you’re going to have seriously commit to eating this thing. If I still used Instagram, I’d be proud to post a photo of it.īut the spell breaks pretty quickly once it comes time to eat it. ![]() The one The Bep serves is a beautiful color, and I enjoyed the simple, clean plating. Even though I know how they’re made and have a rough idea of the chemistry involved, I won’t deny that seeing one in person was still kind of magical. There’s no denying that a raindrop cake looks impressive. I can think of no dish that better conjures questions of form versus function than it, so when I found out that it was available at The Bep in Chinatown, I decided to drop in and see if it would baffle me the way it has baffled other Houstonians. Houstonia has sat down with this dish before, but recent news of a new location serving it up put it back on our radar. Use distilled rather than tap water to achieve a perfectly clear cake-I realized this six cloudy cakes in.Which brings us to raindrop cake. ![]() If you don’t want to buy a mould, a small rice bowl with a round bottom works wonderfully (the raindrop slides right out). Kitchen supply stores will also have silicone moulds to achieve the raindrop shape. Opt for the powdered stuff as it’s easier to measure and dissolve. A very blank canvas,” he says of the original raindrop cake.Īgar can readily be found at Asian grocers (it’s a staple in southeast and east Asian desserts) in the form of dried strips or powder. He also topped a bunch of the cakes with gold leaf, mango puree, mint leaves and dehydrated avocados and raspberries. At his home kitchen in Mississauga, Placko made a version that uses 1/8 tsp agar, and added sugar and rosewater for flavour. Too little agar and the drop won’t hold its shape, too much and it becomes cloudy and more silicone than raindrop. “Gelatin gives a more elastic texture whereas agar will provide a more crumbly texture, which I think is the effect it’s going for.” He says the key is getting the right balance of water and agar, a jellylike substance derived from seaweed, to achieve that delicate effect so that when you tap it with a spoon, the cake collapses rather than bounces (much like a raindrop). I asked chef John Placko, a molecular cuisine instructor, for some raindrop cake tips. This month, Australian Japanese restaurant Harajuku Gyoza got into the action by making their own sweetened version.īy now you can find online recipes on how to recreate the raindrop cake at home but I wanted to get some local help. Wong, who works at a digital marketing firm, got the idea to bring it to the States. The cake first went viral in 2014 when Japan’s Kinseiken Seika Company made a clear version of its shingen mochi, a soft mochi rice cake topped with roasted soybean flour and syrup. Since I refuse to spend $8 on flavourless jelly, I sought to make my own.īut first, a backgrounder. The dessert has been making the rounds across international media outlets for the past two months, spurred on by New Yorker Darren Wong, who started selling it for $8 a pop at a Williamsburg (of course) food market called Smorgasburg in April. After 30 minutes or so, the whole thing is supposed to disintegrate. When bitten, the raindrop yields a soft, melty texture that falls apart rather than giving off a chewy, bouncy, Jell-O-like texture. OK, it’s actually called a raindrop cake and it’s essentially a half-sphere of colourless, flavourless jelly that’s supposed to look-and taste-like a large, freshly fallen raindrop. This year’s answer to the cronut is an edible breast implant.
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