They're called raindrop cakes and they're wiggly and wobbly, but delicious?
In snow storms, it's common for children (and the occasional adult) to stand outside with their head tilted back, trying to catch a snowflake on their tongue. On the other hand, it's very rare that someone will try to catch a raindrop on their tongue.
The raindrop cake is weirdly cool, unusual and kind of trippy, and is based on a Japanese dessert called Shingen Mochi. Shingen Mochi is a dessert made from pounded rice that has been lightly coated in roasted soybean flour (kinako), and should be drizzled with syrup before consuming.
Raindrop cake, which bears a striking resemblance to a breast implant, was created by New Yorker Darren Wong.
"They [the Shingen Mochi] looked like a really cool and fun food experience," Wong told Buzzfeed. "When I discovered you couldn't get them in the U.S., I went to work making them myself."
Getting the right mix of ingredients was challenging, but Wong finally came up with a recipe of mineral water and agar (a gelatin-like substance). Wong serves his cake with a molasses-like sugar and the kinako.
"The cake has to maintain its shape but still have the texture of water," Wong says. "It's very delicate and fragile."
But how does this wondrous creation actually taste?
"It tastes like eating a giant raindrop, duh!" Wong says.
The general consensus is that it tastes as mild as you'd expect. It's calorie free, hydrating and altogether dazzling to look at. Some are like pieces of art.
"There are very few foods that engage this many senses at the same time," says Wong.
Raindrop Cakes are now available at Smorgasburg (a food flea market) in Brooklyn for $8 each. While there's a Smorgasburg opening in Downtown LA in June, there's no word if Raindrop cakes will be available.