Refreshing and Delicate Mizu Shingen Mochi with a Sweet Strawberry Compote

Try this delightful and unique Japanese dessert, Mizu Shingen Mochi, also known as water mochi. Made from mineral water and agar agar powder, this translucent dessert has a delicate texture and is usually served with kinako powder and brown sugar syrup. In this recipe, we add a sweet twist by pairing it with a homemade strawberry compote, providing a burst of fruity flavors. Perfect for a refreshing summer treat!

Ingredients

• For the Mizu Shingen Mochi:
• - 2 cups mineral water
• - 1/2 cup granulated sugar
• - 1/2 teaspoon agar agar powder
• - Kinako powder, for serving (optional)
• - Brown sugar syrup, for serving (optional)
• For the Strawberry Compote:
• - 2 cups fresh strawberries, hulled and diced
• - 1/4 cup granulated sugar
• - 1 tablespoon lemon juice

Directions

1. In a saucepan, combine the mineral water, granulated sugar, and agar agar powder. Stir well to combine.
2. Place the saucepan over medium heat and bring the mixture to a boil. Cook for 2-3 minutes, stirring constantly, until the agar agar powder is fully dissolved.
3. Remove the saucepan from heat and let the mixture cool for 10 minutes.
4. Pour the mixture into silicone mold trays or small cups. Refrigerate for at least 2 hours or until set.
5. Meanwhile, prepare the strawberry compote. In a separate saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Stir well to coat the strawberries with sugar.
6. Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the strawberries have softened and the juices have thickened slightly.
7. Remove the saucepan from heat and let the strawberry compote cool completely.
8. To serve, gently remove the set Mizu Shingen Mochi from the silicone molds or cups. Place each mochi on a serving plate.
9. Spoon a generous amount of strawberry compote over each mochi.
10. Optionally, sprinkle kinako powder over the mochi and drizzle with brown sugar syrup to enhance the flavor.
11. Serve the Mizu Shingen Mochi with Strawberry Compote chilled and enjoy!

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