Mizu Shingen Mochi With Strawberry Compote – a delicious recipe with Shingen, water, white sugar, agar-agar powder, white sugar, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
121
kcal
Calories
32
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Mizu Shingen Mochi:, 3/4 cup hot water, 2 tablespoons white sugar, 1 1/2 teaspoons agar-agar powder, and more.
Yes, Mizu Shingen Mochi With Strawberry Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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