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
harajukugyoza.com

Photography © by Gourmantic – Copyright: All rights reserved.

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The Raindrop Cake @ Harajuku Gyoza was last modified: April 19th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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