[Recipe] Sakura Mizu shingen mochi

Sakura Mizu Shingen Mochi RecipeSakura Mizu shingen mochi recipe. This delicate sweet is perfect for spring~plus it is sakura season now in Japan.
I love ohanami~ no matters how many times I go cherry blossoms viewing, I never get tired of it. Its really spectacular when the entire tree is filled with the pink/white flowers.Sakura Mizu Shingen Mochi Recipe
Do you know mizu shingen mochi? This water mochi was first served and made popular by a confectionery in Yamanashi. This water mochi resembles a huge water drop and will disappear after some 30mins when served at room temperature. Served with brown sugar syrup (kuromitsu) and roasted soybean powder (kinako), this light sweet is so enjoyable.
Excited to share with you this delightful delicate sweet~
My Sakura Mizu Shingen Mochi recipe is adapted from Cookpad Japan.
*makes about 8-10 (may differ depending on your mold size)
  • 250ml water
  • 20g fine sugar
  • 8g Japanese agar powder
  • 8-10 pickled Sakura flowers*


  • Pot
  • Small whisk
  • Jelly mold
  • toothpicks/wood skewers
  1. Soak the pickled sakura flowers to remove the salt. Pat dry with kitchen paper napkins. Place the flowers in the molds.
  2. Add agar powder and sugar in a small pot
  3. Pour in the water in 2-3 parts and whisk gently until there are no clumps of sugar or agar powder
  4. Bring to boil and simmer for 2-3mins. All this time, gently mixing. Tip: do not whisk too hard at this point as it may introduce too much bubbles into the mixture.
  5. Remove from heat and pour into round molds.The heat from the agar mixture will open up the flower petals.
  6. Using the toothpicks or wooden skewers, you can gently adjust the position of the flowers to center them or spread open the petals if necessary.Sakura Mizu Shingen Mochi Recipe
  7. Chill for 3 hours.
  8. Remove the water mochi from the jelly mold and serve with kuromitsu (brown sugar syrup) and kinako (roast soybean powder). Tip: To remove the water mochi, I use a toothpick, wet it slightly and gently glide it around the sides before gently removing them.
  9. Note that these water mochi could melt after some 30-45mins at room temperature, so best to serve them fresh or keep chilled until required. Sakura Mizu Shingen Mochi Recipe

I hope you enjoy this pretty Sakura Mizu Shingen Mochi as much as I did!

Have fun in the kitchen!

mizushingen mochiFor pickled sakura flowers, these are the type I used. Usually I get them in Japan.. but these might not be easily available outside of Japan.

sakura flowers for sweets

Alternatively, you can try to get these sakura tea and use the whole flowers in the tea packets.

sakura tea


  • John
    April 20, 2016

    Hi Shirley,

    Thanks for sharing the recipe. What’s the difference between kanten and agar powder? I bought kanten from Japan thinking it was the same as agar powder…

    • John
      April 20, 2016

      I found the kind of instant agar powder you can buy from Chinese supermarkets in my pantry, would that work as well? It has added sugar so I’ll just subtract it from the total sugar in the recipe.

  • Kayli
    April 19, 2016

    Great stuff, you helped me out so much!

  • John
    April 18, 2016

    Is there a typo in the instructions? It’s not 16g of agar agar but 1.6g of agar agar rather? 16g of kanten seems like it would make the jelly very hard?

    • Little Miss Bento, Shirley Wong
      April 20, 2016

      Sorry for the delay in reply. Its 8g of agar powder! not kanten ;) please use agar as kanten will give it a different texture

  • tracy
    April 18, 2016

    Hi..interested to make this water mochi.may i know where to get this ball.shape mold? Can i replace it with round shape muffin pan and chill? Thanks

    • Little Miss Bento, Shirley Wong
      April 20, 2016

      I think as long as you can find the roundish shape container, it should work but shape might just vary slightly. Usually those 100 yen stores in Japan will carry such ball shape containers, usually they are sold as ice tray – to make round rice balls.

  • Veruska Anconitano
    April 18, 2016

    I love this recipe! I wanna try it, thanks for sharing!!

  • Wind
    April 14, 2016

    The proportions listed in this recipe will give you a cloudy, disgusting lump. Either the agar needs to be reduced or the water needs to be increased. Shame on Little Miss Bento for posting something that wasted my time and money. This is my first time here and the one take-away I have is that she can’t be trusted. Shame.

    • Little Miss Bento, Shirley Wong
      April 20, 2016

      wow you are one angry person. Yes there was a typo, it should be 8g of agar powder and I have edited the post.