The latest viral food to take over NYC is the Raindrop Cake, a mostly-water based vegan treat wth agar and a little sugar that looks like a giant raindrop.
Is America ready for a dessert made almost entirely of water? Consider the Raindrop Cake, a playful, jiggly blob served with roasted soy flour and black sugar cane syrup, which first became popular in Japan and recently debuted at Smorgasburg to much acclaim. We visited creator Darren Wong in an incubator kitchen in Greenpoint to see how it's made.
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