So enticing is the mostly-flavorless, gelatinous droplet that it has made its way to Brooklyn, New York.

In place of deliciousness, it offers the alluring promise of tactile edible water. The raindrop cake is, by no culinary definition, a cake. However, you need to act fast - the subject melts and evaporates in 20 minutes. Since the Japanese company Kinseiken Seika created Mizu Shingen Mochi (which became known as 'raindrop cake' in English) in 2014, they've attracted pilgrims in search of the purest, most aesthetically pleasing thing they could eat. To make syrup, boil 100ml water and dissolve 200g of dark brown sugarcane. Pour into mold and let set for at least 2 hours. Let the boiled solution cool to about 150 F. This translucent jelly-like dessert made from mineral water and agar first came out in Japan in 2014 under the name mizu shingen mochi, which translates to water cake. | Penalty Kicks - Long story short: 'Shoot first' » JRaindrop Cake Boil 2 cups water, sprinkle in agar so it does not clump. Raindrop Cake, which debuted during the fourth week of Williamsburg’s Smorgasburg, is the focal point of online buzz right now, attracting New Yorkers and out-of-state foodies alike. « Best accessory of 2018: The man in black's hat in 'Westworld' | Also called Zero Calorie Cake this cool, transparent jelly blob looks more like a silicon breast implant, but they are actually low calorie desserts.

Rainbow raindrop cake