Gothamist recently spoke with Darren Wong, the creator of the newly popular Raindrop Cake at his kitchen in Brooklyn where he explained that the cake is actually made from a precise mixture of agar (algae gelatin) and spring water. The mixture then forms and sets to create what appears to be a giant clear raindrop that tastes like the water from which it is made. Wong then adds toppings for further texture and flavor.
It’s very delicate process that creates the correct texture of looking and feeling like you’re eating a raindrop. So we serve a raindrop cake with koromitsu syrup which is a black sugar cane that we make ourselves and then a roasted soy flour, and together combines for this very sweet nutty flavor. The raindrop cake itself tastes like the water it’s made from. It’s more about the texture that surprises people. It’s not quite a liquid, but it’s not like jello either.
Wong premiered the Raindrop Cake at Smorgasburg, where it is currently available. The cake can also be purchased at various locations in Brooklyn.
You can get the Raindrop Cake at Smorgasburg in Brooklyn: Saturdays in Williamsburg’s Kent State Park, and starting May 1, Sundays in Prospect Park’s Breeze Hill. Hours are 11 a.m. to 6 p.m. or until the vendors sell out. The Raindrop Cake is also available at Magick City, 37 Box Street in Greenpoint.