The easiest way to guarantee you keep your “I’ll eat breakfast every morning” promise is to prep your breakfast before you go to sleep. Once you realize how convenient overnight breakfast recipes are, you’ll never stress about having enough time to scramble eggs before heading out for the day. A variety of breakfasts – oatmeal, smoothies, casseroles, and more – can be made overnight, whether they’re set in the fridge or placed in a slow cooker to come together while you sleep. Stop skipping breakfast? Challenge accepted.
What you’re about to see will either horrify you or delight you (or both). This blob-like dessert (dessert?) is called the Raindrop Cake, and it’s become one of the most talked-about food trends of the year since it recently debuted at Smorgasburg in Brooklyn, NY. It’s translucent, calorie-free, and basically tasteless. While this might be the first you’ve ever heard of it, it’s actually not new – it’s a variation of a traditional Japanese dish that people have been eating for years. But this exact Raindrop Cake is from NYC-based chef Darren Wong, who explains, “It’s a light, delicate, and refreshing raindrop made for your mouth.”
So, what’s it made of? Mineral water and agar, a gelatinous substance that comes from seaweed, which is what gives the cake its Jello-like appearance. Since the cake itself has almost no taste, it’s served alongside roasted soybean flour (kinako) and a sugary syrup called kuromitsu.
Wong told Slate that eating the Raindrop Cake “tastes like eating a giant raindrop.” The cake “is very mild and very much about the delicate texture the melts in your mouth. Together with the toppings it has a strong, sweet kick with a tinge of molasses and roasted nutty flavor.” This is, without a doubt, one of the most interesting creations to be found at Smorgasburg (even more than the Ramen Burger), and it’s something every adventurous eater should try. Would you?