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.

Gallery

Recipe Summary

prep:
10 mins
cook:
16 mins
additional:
6 hrs 30 mins
total:
6 hrs 56 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Mizu Shingen Mochi:
Strawberry Compote:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

Nutrition Facts

116 calories; protein 1.1g; carbohydrates 30.9g; fat 0.4g; sodium 4.1mg. Full Nutrition
Advertisement
Advertisement