Fresh water may soon be in high demand on the West Coast, but in New York, good old H2O is making waves as the latest social media food trend. Among the best new vendors at Smorgasburg this year is a stand hawking the viral Japanese dessert known as mizu shingen mochi. The crystalline creation was brought to New York by founder Darren Wong, who's dubbed his version the Raindrop Cake.
Offered on Saturday and Sundays, the orb-like cakes can be sliced like any soft jello, but will melt if overheated or left out for too long. Wong's version, which is already taking over the feeds of the best foodie Instagram accounts in NYC, is built with barely solidified water and agar (a gelatin), then served over brown sugar syrup and kinako (roasted soy flour). See below more photos of the raindrop cake from Smorgasburg's opening weekend.
See how it's made in this Huffington Post video: