Too bad the location lacks a washroom as well as seating space. Wong came up with the current recipe, which combines natural spring water. I liked the egg waffle combo from The Moo Bar and would be interested in having one again the future. Wong, who is now selling the Raindrop Cake at Brooklyns trendy Smorgasburg. You really need the syrup and soybean flour for the flavour. They were definitely a bit of a novelty dessert. Also on the side was a soybean flour for some added texture. The Matcha Raindrop Cake came with a matcha syrup while the Strawberry one had strawberry syrup and sliced strawberries. The cake itself has a gelatinous texture but is tasteless. The raindrop cake originated in Japan and is essentially a zero-calorie dessert made from agar. Preheat oven to 350☏ (176☌) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. The Raindrop Cake is not something I had tried before (not even at the Richmond Night Market). The ube ice cream was also solid and the toppings made for a fun, and colourful presentation. The egg waffle was on point being nicely crispy on the outside and tasted like a combination of ube and coconut. I went with an ube coconut egg waffle with ube ice cream, rose petals, pocky sticks, sprinkles, fruity pebbles, mochi and rose sauce ($8.00). I was particularly interested in trying The Moo Bar’s dessert options because I didn’t know of any dessert spots in Vancouver that offered the Raindrop Cake and such interesting egg waffles combos. They also have egg waffles which are sold on its own or can be combined with ice cream and toppings. The drinks can be customized for sweetness level.įor toppings, they offer honey boba, taro pudding, egg pudding, grass jelly and chocolate pudding (+$0.50).ĭessert options include Raindrop Cake ($5.00) in three flavours: original, matcha and strawberry.
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They also have Vietnamese coffee drinks including House Special Coffee, Vietnamese Black Coffee, and Salted Cheese Black Coffee.
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The Moo Bar offers hot and cold bubble tea drinks ($4.50) like Moo Bar Special, Jasmine Moo Tea, Oolong Moo Tea and so forth. I definitely thought it was an uncomfortable set up overall for customers. The Moo Bar didn’t have air conditioning and it actually felt hotter inside than outside. On the day of my visit, it was 28 degrees outside.
![strawberry raindrop cake recipe strawberry raindrop cake recipe](https://news.onecountry.com/wp-content/uploads/2017/12/origin-4633.jpg)
Moo Bar has no customer washroom available so you can’t even wash your hands if they get sticky from the desserts. There is no seating inside or outside but they do have high top tables and a counter by the window for you to perch on while you have your dessert. The place might as well be a walk-up counter. Unfortunately, the Moo Bar’s interior is probably the least customer-friendly of all dessert places I’ve been to with an actual storefront. When I visited Seattle this past summer, I decided to stop by The Moo Bar to try some of their sweet treats. I came to know about the place after seeing their posts get hyped up on Instagram. However, you can use half-sphere (etc.The Moo Bar is a dessert spot located in the South Lake Union area of Seattle.
![strawberry raindrop cake recipe strawberry raindrop cake recipe](https://christieathome.com/wp-content/uploads/2020/07/strawberry-raindrop-cake1-scaled.jpg)
I used a silicone spherical ice mold to make these drop completely round. If you want your drop to flop down like real water, add more, otherwise just do as package instruction then the shape will hold. Note that gelatin is not vegan, so if that is a concern, be sure to consider something else.Īs stated, the more water concentration the softer your drop will be. Just watch or maybe test with different levels of water to see which would give the best water shape. Now, if you can’t find any carrageenan, then agar powder, gelatin, and the like can be substituted as well. So if you can’t find the brand in a nearby store, try carrageenan and use the same or more water ratio as package instruction. This CoolAgar is formulated of Carrageenan, a gelling agent. Most of the drops in Japan are made using CoolAgar with a larger ratio of water (to make it wiggly soft and clear). Of course, the type of jelly powder being used is what makes one drop different from another. Of course, white pure sugar or any nonbrown color sugar would work. To make sure the drop is clear, using distilled water is recommended.