This two-ingredient 'Raindrop Cake' has virtually no calories

By Mieke Vlok
24 May 2016

Apparently it tastes like a raindrop – a fresh, cool sensation in your mouth. And it has almost no kilojoules.

Meet the raindrop cake, a new dessert that has taken the food world by storm since it’s introduction in April.

New Yorker Darren Wong introduced this unique dessert, which allegedly originated in Japan, to New York restaurants earlier this year. It’s comprised of mineral water and agar, a substance similar to gelatine that’s made from algae. And if you think this jelly-ish affair isn’t really a cake, you’re not alone. Many people have said the unique treat looks more like a jelly than a cake, but the creator insists it’s a cake.

A photo posted by @raindropcake on

“It’s slippery and jellyish,” wrote a Buzzfeed journalist who’s tried it. “But the moment it’s in your mouth it melts. It’s much more than just jelly”

A video posted by Dessert And Cake (@videomasak) on

It should preferably be served with brown sugar syrup and a special flour made from soybeans, which do boast some kilojoules. Read more: Is Cloud Bread the answer to your low-carb dreams?

A photo posted by Linda Wreford (@ellewref) on

“The jellyish texture is typical of Japanese food,” says YOU food editor Carmen Niehaus. She hasn’t tasted the cake yet but suspects it tastes like the Italian dessert panacotta, only less creamy.

“Expect a cool, sweet taste,” she says.

Read more: Top food trends for 2016

But at about $8 (about R125) it’s not the cheapest dessert around.


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