Rainbow raindrop cake how to#

“The cake itself does not have too much of a taste and mainly provides texture. “It’s been difficult to explain the flavor to American palate,” Cheung said. So what does Raindrop Cake taste like, exactly?Įven Kyle Cheung, Wong’s cousin and partner in business, had a hard time pinpointing exactly what the cake tasted like. We simply popularized it in New York City,” he said.

“It’s interesting that we are not actually the one who invented it. Fans of the dessert are often surprised to learn that the 36-year-old vendor has never set foot in Japan and is not of Japanese heritage - he is, in fact, the son of first-generation immigrant parents from Hong Kong. Wong said that he finally figured out the recipe and technique in January.

Rainbow raindrop cake how to#

“I couldn’t go to Japan to try it so I wanna figure out how to make it right here, in the U.S.” “I read about it on the Internet,” Wong said. He took the existing idea of the cake from Japan and wanted to bring it to America. Wong’s version, sold at $8, is served with black cane syrup and roasted soy powder on a birch wood boat plate. Darren Wong, a New York chef, popularized it in the U.S. This translucent jelly-like dessert made from mineral water and agar first came out in Japan in 2014 under the name mizu shingen mochi, which translates to water cake. Raindrop Cake, which debuted during the fourth week of Williamsburg’s Smorgasburg, is the focal point of online buzz right now, attracting New Yorkers and out-of-state foodies alike.