A Japanese water cake called mizu shingen mochi is renowned for its delicate sweetness and evaporative texture. Although it requires some practice, it is well worth trying. Take cautious not to use too much compote. Avoid overpowering the delicate flavor of the mochi.
| Prep Time: | 10 mins |
| Cook Time: | 16 mins |
| Additional Time: | 6 hrs 30 mins |
| Total Time: | 6 hrs 56 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.