Tran explains: “We don’t use agar or gelatin, so it’s flavorless.
#RAINDROP CAKE TOPPING PLUS#
At The Moo Bar, that means ice creams, including sesame and ube (purple yam) flavors, plus unlimited add-ons, from rose petals to crushed Oreos and Pocky.įancy a lighter confection? Try a Japanese raindrop cake ( mizu shingen mocha), a palm-sized shimmering half-globe of molded mineral water. America took this simple idea and supersized it, coiling the waffles into cones-nicknamed “puffles”-and making them vehicles for even more sugary extravagance. Traditionally diners eat them plain, snapping off the soft circlets. A Hong Kong street snack, these batter cakes have crisp edges and a griddle pattern reminiscent of bubble wrap. But things get really lavish when it comes to customizing the gai daan jai (egg waffles). Standouts include honey boba, taro pudding and grass jelly, a smoky-sweet Asian dessert with herbal notes. The shop also crafts its own tapioca pearls and all its drink toppings on-site. Taste-wise, it’s like drinking a Mexican Coke rather than regular soda from a can.” Manager Tai Nguyen points out: “Unlike many bubble tea places, we use organic cane sugar.
Customers can adjust the sweetness level from the default 100 percent to half or even none. The second most popular option pairs it with bright lime-colored matcha, a powdered green tea.īespoke beverages abound here. The topping can crown any drink, hot or cold, but most people combine it with the best-selling Moo Bar Special, a Ceylon black tea blended with the shop’s signature milk (a house-made dairy-free, soy-based blend). We do recommend they sample the foam before ordering it, though.” “The response from customers has been very positive. “We believe we’re the first to introduce cheese tea to Seattle,” says owner Vivienne Tran. As customers sip directly from their cup’s edge, tea or coffee flows through the buttery layer, creating a sweet-savory mashup. The Moo Bar whisks cream cheese into a thick cap, reminiscent of macchiato froth, then sprinkles it with Hawaiian black salt.
Shelve any visions of fondue, cheddar chunks or strong-smelling Stilton, however. Asia put the trend on the map - particularly in China, Malaysia and Taiwan-but it’s just washing ashore in the States. Some even swap phones to capture the moment when they first swirl a sparkle drink or sample the salted cheese topping.
They gossip about secret off-menu specials, revealed only via social media. The Moo Bar bursts right through that reserve.
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