Wobble, baby, wobble.


Pulse machine several times to chop remaining

The jiggly treat, created by New Yorker Darren Wong, is made from mineral water and agar (a gelatin-like substance made from algae).

It was inspired by a Japanese viral food sensation in 2014.

Side Note, how badly do you want to Poke It?



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While it looks like it could easily pop, “raindrop cakes” can actually be sliced up like jello. But you have to eat it fast — it will melt into a puddle after a half hour at room temperature.

What does it taste like, you’re probably wondering?


“It tastes like eating a giant raindrop, duh!” Wong said.

The “cake” tastes mild — pretty much like water — but can be topped with roasted soybean flour and brown sugar syrup for flavor. It is vegan and contains zero calories.

But What does it taste like, you are probably wondering? 
And it was no easy task. Wong spent a lot of time on cooking forums to get an idea of what was likely to work and then experimented with a ton of different gelatins and agars.

“They looked like a really cool and fun food experience,” Wong said. “When I discovered you couldn’t get them in U.S., I went to work in making it myself.”

“The hardest was trying to figure out how to store and transport something so fragile,” Wong said. “That entails packaging each individual cake separately in its own protective cocoon until it’s ready to be served.”

Wong also says he is considering selling it at other locations in the future.







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