Mizu Shingen Mochi With Strawberry Compote Recipes

MIZU SHINGEN MOCHI WITH STRAWBERRY COMPOTE

Mizu Shingen Mochi with Strawberry Compote image

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.

Provided by Stalara

Categories World Cuisine Recipes Asian Japanese

Time 6h56m

Yield 4

Number Of Ingredients 8

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

Steps:

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.
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 : Calories 116.2 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.1 g, Sodium 4.1 mg, Sugar 24.3 g

MIZU SHINGEN MOCHI WITH STRAWBERRY COMPOTE

Mizu Shingen Mochi with Strawberry Compote image

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.

Provided by Stalara

Categories Japanese Recipes

Time 6h56m

Yield 4

Number Of Ingredients 8

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

Steps:

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.
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 : Calories 116.2 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.1 g, Sodium 4.1 mg, Sugar 24.3 g

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