Dessert of the Day: Dew Droplet Cake by Skillet Japanese Cafe and Bistro
I am not really a sweet tooth by I love to try unique food items. One of the most unique culinary creations that I discovered recently would be Skillet Japanese Cafe and Bistro's Dew Droplet Cake. This "cake" is popularly known as Raindrop Cake or in Japan, it is called Mizu Shingen Mochi. The dessert had a semi-cultlike following in New York. Surprisingly, it is now in Cebu. Thanks to #ZomatoPh, I was able to try it recently.
Skillet Japanese Cafe and Bistro is located at Norkis Cyberpark in A.S. Fortuna, Mandaue City. The restaurant serves modern Japanese cuisine meaning they are serving Japanese dishes with heavy Western influences. Skillet has a lot of delicious food items but this post is all about their trendy Dew Droplet Cake.
The Dew Droplet Cake or Raindrop Cake
Well, it definitely looks familiar. If you grew up eating gulaman then you probably think it is just a gelatin-based dessert. Well, actually it is a cousin. The Dew Droplet Cake is made of agar (a gelatin substitute) and water. It is basically like sticky water meaning it has practically ZERO calories. If you pick it up it will look like a dew drop and you can pretend to be an ant in your favorite animated bug movie.
The bouncy Dew Droplet Cake is served with toasted soybean flour or kinako and black sugar syrup. To eat it you basically puncture the cake with a spoon then scoop some kinako and the syrup before putting it in your mouth.
How does the Dew Droplet Cake taste?
The eating experience is somewhat similar to eating taho because you basically put some latik or sugar syrup to a tasteless semi-solid substance. The powdery kinako reminds me of espasol. The flavors and textures are not really that unfamiliar to Filipinos. It is fun to eat and it can even remind some people of childhood and kids would love this dessert.
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