Mizu Shingen Mochi with Strawberry Compote recipe

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Ingredients

¾ cup hot water
2 tablespoons white sugar
1 ½ teaspoons agar-agar powder
¼ cup white sugar
¼ cup water
¼ teaspoon arrowroot powder
1 pound fresh strawberries, cut into quarters
1 lemon, zested and juiced

Nutrition Info

116.2 calories
carbohydrate: 30.9 g
cholesterol: : -
fat: 0.4 g
fiber: 3.6 g
protein: 1.1 g
saturatedFat: : -
servingSize: -
sodium: 4.1 mg
sugar: 24.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan, bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.

  2. Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat, cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice, cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature, refrigerate until chilled, about 30 minutes.

  3. Place mochi in a serving dish and drizzle strawberry compote over it.

Recipe Yield

4 servings

Recipe Note

Mizu shingen mochi is a Japanese water cake that is known for its delicate sweetness an evaporative texture. It takes a little practice but is well worth a little experimentation. Be careful not to overdo it with the compote. You don't want to overpower the mochi's delicate flavor.

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