Is America ready for a dessert made almost entirely of water? Consider the Raindrop Cake, a playful, jiggly blob served with roasted soy flour and black sugar cane syrup, which first became popular in Japan and recently debuted at Smorgasburg to much acclaim. We visited creator Darren Wong in an incubator kitchen in Greenpoint to see how it's made.

The above combination is the first version of the Raindrop Cake to hit the States. Over time, Wong will introduce new toppings and experiment with flavored waters to vary the appearance and flavor of the cake, but maintain its essential texture. It's refreshing in both its satiety and its minimalism. Each vegan-friendly cake goes for $8, a small price to pay for a steady stream of Instagram likes.

You can get the Raindrop Cake at Smorgasburg in Brooklyn: Saturdays in Williamsburg's Kent State Park, and starting May 1, Sundays in Prospect Park's Breeze Hill. Hours are 11 a.m. to 6 p.m. or until the vendors sell out. The Raindrop Cake is also available at Magick City, 37 Box Street in Greenpoint.