Japan’s Viral Chiffon Cake-In-A-Can Coming To S’pore, Sold From Cute Vending Machine

Most people would agree that the Japanese make some of the prettiest desserts, and this includes a very aesthetically-pleasing chiffon cake in a can. The fluffy cake is layered with whipped cream and jelly, parfait-style, in a sealed transparent can that’s about the size of an average soda can. Available in flavours like Strawberry Shortcake, Matcha, Mango Passionfruit and a seasonal Sakura, these cans were launched last year in Tokyo and sold from a vending machine outside Shibuya parfait cafe Parfaiteria Bel. The Insta-worthy cakes quickly went viral and attracted a queue. They became so popular that its maker, Hokkaido parfait company Gaku, later opened a cafe called Okashi Gaku in Sapporo that specialises in canned cakes. The cake-filled ‘beer cans’ are also touted as a cheeky alternative for the late-night drinking that’s prevalent in Japan. The canned cakes are coming to Singapore

But for Singaporeans who are fond of grabbing dessert after dinner, you can get your hands on Gaku’s canned cakes soon, as its 24-hour vending machine is launching here at Suntec City at the entrance of Japanese food enclave Eat at Seven.

Vending machine to launch in September

It is slated to start operating on Sept 16, and there are plans to roll out more vending machines across Singapore by the end of this year.

The flavours offered will include the brand’s Fuwa range (which means ‘fluffy’ in Japanese), which is flown in from Japan. The vending machine will be replenished once a week. There are local exclusive flavours like Matcha ($8.80), Tiramisu ($8.80) and Mango Chocolate ($9.80). You can also get summer flavours like Strawberry ($9.80) and Mango & Passionfruit ($9.80).  The only flavour imported from Gaku’s Shortcake range is the chio Strawberry Shortcake ($11.80) with fresh strawberries from Hokkaido. Other than the shortcake, the rest of the flavours come in a polka-dotted design with gelatinous ‘dots’. There’s Caramel Custard Pudding ($5.80) too, housed in a chic plain silver can. How to eat

Like with soft drinks, you pop the canned dessert open by pulling the ring tab on it. You then dig a dessert spoon (don’t use a regular spoon; it’s too big for the narrow opening) into the can and scoop out the layers.

We feel pretty bad for ruining the carefully arranged ingredients, but if you use a long parfait spoon, you can get a good cake-to-cream ratio with each scoop. We didn’t get to try the Strawberry Shortcake, but the Strawberry flavour we tasted had delish, still-fluffy chiffon cake with rich, good quality whipped cream and a runny strawberry jam laced with chunks of macerated fruit. The slivers of jelly dots decorating the can were edible too, with a tangy flavour that cut through the creaminess of the dessert. Each can, we reckon, yields the equivalent of a slightly bigger-than-average slice of cake. There’s a lot of cream loaded in each can, so we struggled with the first world problem of having too much of a (jelak) good thing. Share the can with a friend or savour it with some hot coffee — it balances out the decadent richness nicely. Caramel Custard Pudding, $5.80

Sadly, Gaku’s custard pudding doesn’t have the wobbly, silky texture that Japanese custard puddings are famous for. Our canned pudding was curdled (usually a result of overcooking the eggs for the custard), and not silky like the pudding depicted in the brand’s photo (see above).

It’s a pity, ’cos its flavour is fab. There’s a delectable egginess to the pudding, which is also perfumed with a hint of smoky caramel. Very sophisticated for a $5.80 dessert. We’re not sure if the texture is due to a transportation issue the brand had to sort out (these cans took a plane ride here from Japan after all). But we say stock up on some of the fun Fuwa and Shortcake cans; they are a fun alternative to ice cream in a tub.

Okashi Gaku’s vending machine is located at the entrance of Eat at Seven, #03-306/307 Suntec City North Wing, 3 Temasek Blvd, S038983.

Photos: Okashi Gaku/ Yip Jieying