4 Serves
70 Mins
Dissolve the agar-agar powder in water in a small saucepan and bring to a boil, then simmer for a few minutes until fully dissolved.
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JapaneseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
63 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
910 mg / 4,700 mgSodium
50 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Pour the agar mixture into a shallow container and refrigerate until firm, then cut the jelly into small cubes.
Prepare the mochi balls by boiling them in water until they float, then transfer them to an ice bath.
Assemble the dessert by placing the agar cubes, sweet red bean paste, mochi balls, and fresh fruits into small bowls.
Drizzle the black sugar syrup over the assembled ingredients and serve immediately.
17
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Mexican
Italian