The Raindrop Cake @ Harajuku Gyoza

By now, you would have seen it all over the internet. The Raindrop Cake by US chef Darren Wong, a traditional Japanese dessert inspired by Mizu Shingen Mochi has become the latest dessert sensation to hit social media.

Rain Drop Cake

Harajuku Gyoza has jumped on the latest food craze by offering their version of The Raindrop Cake for $8. The “cake” is essentially a jiggly blob of jelly surrounded by kinako, roasted soy flour mixed with sesame powder on one side and kuromitsu, brown sugar syrup on the other.

The dessert looks like a large droplet of water that’s about to burst any second but it took a few attempts to break into it and scoop out the jelly. The “cake” instantly dissolves on the tongue with a flavour that’s incredibly mild. Described as “light, delicate and refreshing”, the dessert is more about texture with only a hint of sweetness and texture from the sesame powder.

The Raindrop Cake

So get yourself over to Harajuku Gyoza for a bit of jiggly wobbly fun before the craze dies out.

Harajuku Gyoza
9-15 Bayswater Road
Potts Point NSW

Photography © by Gourmantic – Copyright: All rights reserved.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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