Quirky 'raindrop cake' becoming a new food trend


Darren Wong is responsible for bringing the latest food craze to America.

Like the cronut and rainbow bagels before it, the raindrop cake comes from New York.

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The food may be treated like a novelty in America, but according to its official website, it is inspired by traditional Mizu Shingen Mochi from Japan.

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

And as for what it tastes like? "The cake itself is very mild and very much about the delicate texture the melts in your mouth,"  Wong said. "Together with the toppings it has a strong sweet kick with a tinge of molasses and roasted nutty flavor."

The Huffington Post reported that the cake can be served with a roasted soybean flour called kinako and a molasses-like sugar.

The cake itself is zero calories.

For now, the cake is only available at Smorgasburg, a restaurant in Brooklyn, for $8.



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