Raindrop Cake taking the internet by storm
Friday, April 8, 2016, 2:18 PM - A new food sensation has been jiggling its way through social media this week.
The 'Raindrop Cake', making its way to North America courtesy of New Yorker Darren Wong, debuted last weekend at the food market Smorgasburg and images of the wiggly creation flooded the internet soon after.
The cake, made from mineral water and agar looks - as the name suggests - like a gigantic raindrop.
Photo courtesy raindropcake.com/Tim Ireland
Speaking to ABC News, Wong said the cake is inspired by traditional Mizu Shingen Mochi from Japan. "I love Japanese cuisine because of its simple ingredients and stunning presentation," he said, citing his desire to introduce a different style of dessert to Western culture.
Given the contents, it's probably not surprising that the cake tastes like water - in fact, it's a zero-calorie dessert by itself - but to add flavour, it's served with a topping of roasted soybean flour and a brown sugar syrup.
The raindrops retail for $8 USD. Wong said he sold out of all 700 cakes he prepared for the debut weekend.
The simple ingredients mean that any adventurous eater could try to reproduce the strange treat at home with the right materials and a little patience.
Many Canadians are already familiar with another form of 'weather meets food' in maple syrup snow taffy.
Apart from being a unique and sweet treat, snow taffy is a popular snack at sugar shacks because it works best with 100% pure maple syrup and clean snow, two things that are generally in abundance during the "sugaring off" season.
You can generally find maple syrup festivals in swing in eastern Canada from February to April, though because of the mild winter, some may have ended a little earlier than usual this year.
Don't despair if you've got a sweet tooth, however. There are syrup makers still sugaring off from Manitoba to Nova Scotia through late April, with some sugar bushes in Quebec still actively producing the sweet stuff into early May.