Alas, the cult Raindrop Cake has landed on Australian shores and onto the tables of Harajuku Gyoza in South Bank.
So what exactly are these gelatinous balls of goodness? Traditionally known as Mizu Shingen Mochi, the dessert is made from spring waterand agar, a vegan substitute for gelatin; the Raindrop Cake is virtually clear, like a drop of water.It can be scooped and eaten as a dessert with brown sugar syrup (called Kuromitsu) and Kinako (roasted soy flour) mixed with sesame powder.
Harajuku has added a little spin to the dessert, offering a strawberry flavoured cake with fresh strawberry,blueberry and raspberries inside and is served with condensed milk and kinako and crushed peanuts.
Need I say more? Get amongst it people!!!
Written by: Aliyah Ravat