“Even that was quite a challenge as well - not all of the agar from Japan gave us the clarity we wanted.
Sundravorakul tried every agar available in the UK before deciding none would work. When it goes wrong the cake comes out looking milky. Gary Young, founder of Young Living Essential Oils. It’s a combination of carefully and gently controlling the heat and time as the cake must be completely clear and have a good wobble to it.” Raindrop therapy, also called Raindrop Technique, is a controversial aromatherapy massage technique created by the late D. “To get that clarity is a delicate process. “It is made from carefully sourced spring water and special agar that we import from Japan,” he explains. The painstaking part is making the mixture entirely clear. The cakes are made in moulds and turned out onto the boards. There’s no gelatin in Sundravorakul’s version - simply water and agar, a jelly-like substance obtained from algae.
“I experimented at home for about a year but we’ve been really focusing on the cake at Yamagoya for the past four months to try to get all the elements right.” “I’ve been playing around with the raindrop cake for a while,” says Sundravorakul. In New York they’ve become a hit at Brooklyn’s Smorgasburg market, while on Instagram you find not just the clear cakes served on leaf trays but jewel-coloured versions and even ones with fruit and flowers inside. It is the lightest possible pudding.Ĭreated in Japan in 2014, the cakes have garnered a cult following there among young, fashionable foodies. The cake is a palate-cleanser, vegan and calorie-free (though that doesn’t apply to the syrup or soybean). It’s a balancing act between clarity and texture.” I think it’s a perfect to end a ramen meal. “That’s why we wanted to put it on the menu - and to challenge perceptions of what a dessert should be. “The cake is obviously quite a spectacle and piques people’s interest,” says Fah Sundravorakul, the co-founder of Yamagoya, who moved from Bangkok to London three years ago and whose family have been in the restaurant business for more than 50 years. The over-riding temptation is to play with it, making it jiggle. On the board, it holds its structure as you tuck in, although it is an ephemeral confection - it only remains solid for about half an hour after serving. The translucent cake - inspired by a water jelly that in Japan is called mizu shingen mochi - tastes of little itself but takes up the flavour of the thick, sticky, ultra-sweet molasses syrup (kuromitsu) and the roasted soybean powder (kinako) that accompany it - flavours which are released as it dissolves in the mouth. The restaurant will make just 20 a day, starting next week. I am one of the first to try this new pudding at Yamagoya, a ramen pop-up above Shuang Shuang on Shaftesbury Avenue. This is actually a Japanese delicacy known as “a raindrop cake” (it’s made in the shape of a water droplet) and it’s about to arrive in London for the first time. The new cult pudding looks like a breast implant, wobbling on a wooden plank.īeside it sits the black goo from the Alien prequel ‘Prometheus’ and some smashed-up powder foundation. H/t: All images via tsunekawa.A calorie-free, vegan ‘raindrop cake’ is taking London by storm. ウォーターオパールみたいで綺麗…… /vOMCWe8dYgīut the recipe allows you to use any combination of colors you choose, and others are now sharing their own versions to great effect. It's hard to deny its resemblance to an iridescent opal stone. Serve and enjoy! Japanese pop-up restaurant owner tsunekawa recently shared his recipe for a mesmerizing, rainbow milk gelatin cake that is surprisingly easy to make. Cut the colorful gelatin into small cubes and arrange them on top of the white milk gelatin, which will serve as the base. Take the colorful mixtures out of the fridge. Allow everything to chill for around 30 minutes. Repeat steps 3 and 4 for any additional colors you want to use.
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