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 caloriescarbohydrate: 30.9 gcholesterol: : -fat: 0.4 gfiber: 3.6 gprotein: 1.1 gsaturatedFat: : -servingSize: -sodium: 4.1 mgsugar: 24.3 gtransFat: : -unsaturatedFat: : -
Directions Mizu Shingen Mochi with Strawberry Compote
Directions
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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.