Is the raindrop cake set to be the biggest dessert craze of 2016? Last week, international food media went nuts for New York chef Darren Wong’s dessert, inspired by traditional Japanese mizu shingen mochi, but tasting of very little.

Wong creates the ball by combing spring water with agar (a seaweed-derived natural gelatin), which sets it to a jelly-like consistency, news.com.au reports.

This latest culinary craze tastes like… water? Wong serves his with sugar syrup and roasted soy flour to add flavour and texture. Toppings aside, the dessert has virtually no calories.

Brisbane is the first city to get a taste of the craze, with dumpling chain Harajuku Gyoza offering two versions in their South Bank store: a rift on Wong’s versions but with brown sugar syrup, and original creation, with berries set inside the raindrop, and garnished with condensed milk and crushed peanuts.