Move aside, cronuts and rainbow bagels: There’s a new desert in town, and it’s cooler than all of the others combined. It’s called the Raindrop Cake, and it was conceived by 36-year-old Darren Wong. It looks exactly like a giant drop of water, and it’s made from spring water an agar, which is a vegan substitute for gelatin. It’s meant to be toped with black sugar syrup called kuromitsu, and a bit of roasted soy flour called kinako. According to Wong, the cake was inspired by Mizu Shingen mochi from Japan. He saw a variation of the desert crop up in Japan, and he decided to bring the trend to the United States himself.
Strutting our stuff at @smorgasburg press day #raindropitlikeitshot #raindropcake #smorgasburg A photo posted by @raindropcake on Mar 30, 2016 at 5:22pm PDT
**The cake debuted at the Brooklyn food event Smorgasburg last week, and Wong sold all of his 700 cakes that afternoon.** **”I love Japanese cuisine because of it’s simple ingredients and stunning presentation,” Wong said in an interview with *ABC News*. “That’s what caught my eye about this dessert when I first saw it. [The Raindrop Cake] was a popular dessert in Japan and [I wanted to] introduce Western culture to a different style of dessert.”**
A photo posted by @raindropcake on Feb 18, 2016 at 4:35pm PST