When it was my turn, I asked the cashier which would be best to try if you never had the Raindrop. While waiting, I overheard the cashier tell a customer ahead to swirl a bit of the liquid that comes with it. The asking price was $8 and there were two options: Green Tea and brown sugar. New Yorkers had likely already eaten their Raindrops in May. But I was also a month late to being a part of this New York phenomenon. Maybe because it was 4PM, the line was short. In about five minutes, I found the Raindrop Cake, all quiet, and subtle and few steps away from the deemed “21+” sad looking fake bar area. I just walked in and was welcomed to perused all the options from classic grilled chicken sandwiches to elaborate hot dogs. Surprisingly, there wasn’t a line or a fee to get into the market. This past weekend, I made a deliberate stop into Brooklyn’s Williamsburg to try the Raindrop, as on Saturdays, it is available at the summer-based food market Smorgasbord. It appears even more translucent than your average gelatin. The Raindrop Cake sits like an overprivileged cat on a mat, but this time on a wooden tray, as it is often advertised. Yet prior to last year, the pastry had been an underground hit with Asian-American chefs. What Wong did was popularize the intriguing looking delicacy to hypebeasts stateside. The Mizi is a water-based rice cake or mochi, and it was the official IT treatof Japan in 2015. The Raindrop Cake is a slightly larger, lightly re-imagined version of the Mizi Shingen Mochi dessert, by Darren Wong.
I have recently, however, given into the you’ve got to eat it to believe hoopla of the Raindrop Cake.
Or, currently, try one of Black Tap’s toppling, Tower of Pisa-esque milkshakes that overwhelmingly include gumballs and a huge slice of cake. Taste my preferred flavoring of strawberry cream cheese on a rainbow bagel from Brooklyn.
Get a Sprinkles cupcake from a vending machine in Midtown. But I couldn’t get myself to stand in line at 6:30AM for a cronut at Dominique Ansel’s bakery. I’ve even eaten at hole in the wall diners like Cup & Saucer in Chinatown. Witnessed the aspiring renegades of the eventually imploded movement of Occupy Wall Street skateboard, bike, and march from Soho to Tribeca one summer afternoon. It’s laughably lamentable considering I did not miss Jeremy Scott‘s after-parties, for Fashion Week, two years in a row (for both the spring and winter presentations). E, Irvine, (949) 431-6174 $4 for Original, $4.50 for Strawberry.Six years in New York, and I somehow missed experiencing a lot of sweet and savory crazes of the city’s local foodies. Just make sure to utilize those condiments with each bite-you’re eating water, after all. Go with the original, as you get more “cake” to engage all your senses.
#Raindrop cake strawberry cracker#
The strawberry version offers a Graham cracker crumble with condensed milk and a half strawberry encased in the gelatinous orb, flavorfully reminiscent of those strawberry shortcake bars from your neighborhood ice cream man.
The original comes with kinako, a nutty soy flour, and rich brown sugar syrup that when combined tastes like the Asian cousin of PB&J, the dry kinako acting as a powdery foil for the molasses dip and chunks of refreshing jelly. Sunmerry offers two flavors: original or strawberry. The half-dome faux cake acts as your base in terms of taste, it’s about as appealing as lightly sweetened water can get-think of shaved ice before the toppings. Unlike those fruit-filled jelly snacks in plastic jugs from the Asian market, the raindrop cake is much larger and smoother, texturally similar to a perfect panna cotta, and dissolves as soon as it hits your tongue-something you’ve never experienced. This translucent, jiggly blob is made from mineral water and agar-agar, a derivative of seaweed that serves the same purpose as gelatin. We’re still in the Milky Bun era, and churros are popping up.īut OC’s Instagram and Snapchat foodie community is going nuts right now over the “raindrop cake.” This zero-calorie water-based dessert, originally called “ mizu shingen mochi” in Japan, is now here courtesy of Sunmerry Bakery in Irvine, a bakery whose roots reach all the way back to 1960s Japan. Enjoy!įirst, it was the blueberry donut then, the cronut. Behold the beginning of our 100 Favorite Dishes of 2016 listicle! Every day through the publication of our Best Of 2016 issue (and sometimes, twice a day), we’ll be bringing you our favorite dishes across Orange County, leading up to the best in the land.
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