The silicon ‘implant’ lookalike Raindrop Cake has become the talk on social media with its QQ, bo-ing, bo-ing, wobbly texture.

Originated in Japan and known as Mizu Shinken Mochi, the raindrop cake is not a cake.

Made from seaweed agar (a gelatin-like substance), it will dissolve into a puddle of “rain” within 30 minutes at room temperature.

What’s so special about it? Isn’t it just an agar jelly?

The texture of the Raindrop Cake is different as it dissolves and melts on the tongue, just like swallowing a raindrop.

The Raindrop Cake itself is tasteless, to mimic the taste of rainwater, accompanied by Kinako (roasted soybean powder) and brown sugar syrup by the side for additional flavours.

And this Raindrop Cake can now be found in Singapore at Soo Bing Bing, sharing the same compound as SYNC Korean Fusion Bistro at Westgate.

Soo Bing Bing offers 3 types of Raindrop Cake: Original ($4), Matcha Sauce ($4.80) and a DIY version ($6) with choice of 3 toppings.

Each Raindrop Cake was made on the spot within a minute upon request.

The Raindrop Cake here was wobbly and the texture resembled that of an agar jelly which didn’t really “melt-in-the-mouth”.

However, the version that we had in Johor Bahru City Square Yokosuka House did a better job at half the price and half the size though.

Soo Bing Bing
Westgate, 3 Gateway Drive #03-01, Singapore 608532 (Jurong East MRT)
Opening Hours: 5pm – 10pm (Sun-Thu), 1pm – 10.30pm (Fri-Sat)

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* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan @stormscape.


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