Watermelon Mochi Recipe

There’s something incredibly delightful about Watermelon Mochi that combines the refreshing sweetness of watermelon with the chewy, satisfying texture of traditional mochi. This treat is a vibrant pink dream come true, blending the natural juiciness of watermelon in a sticky, soft dough that melts in your mouth. Whether served as a playful dessert or a fun snack, Watermelon Mochi brings together simple ingredients to create a colorful and utterly irresistible dish that’s perfect for warm days when you crave something light yet indulgent. Once you try this recipe, it’s sure to become one of your go-to favorites for a unique twist on classic mochi.

Watermelon Mochi Recipe - Recipe Image

Ingredients You’ll Need

Making Watermelon Mochi is straightforward, and the magic really lies in how these simple ingredients work together. Each component plays a key role in delivering the chewy texture, subtle sweetness, and that beautiful pink hue that makes this dish so special.

  • Glutinous rice flour (200g / 1 ½ cup): This is the heart of the mochi, giving it that signature stretchy and chewy texture.
  • Granulated sugar (65g / ⅓ cup): Adds just the right amount of sweetness to complement the watermelon’s natural flavor.
  • Corn starch (40g / ⅓ cup): Keeps the mochi from sticking and helps achieve the perfect delicate finish.
  • Watermelon juice (240ml / 1 cup), strained: Provides fresh, juicy flavor and that eye-catching pink color.
  • Vegetable oil (1 ½ tbsp): Keeps the mochi soft and pliable while cooking, ensuring it doesn’t dry out.

How to Make Watermelon Mochi

Step 1: Prepare the Watermelon Juice

The first step is to capture the fresh essence of watermelon by blending the flesh until smooth and then straining it through a fine mesh sieve. This removes pulp and ensures you have a silky juice that will give your mochi its beautiful color and natural sweetness without any texture interruptions.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the glutinous rice flour, granulated sugar, and cornstarch. This dry mix forms the base of your mochi dough, balancing the chewy texture with just the right sweetness and anti-stick properties.

Step 3: Combine Wet and Dry Ingredients

Gently whisk in the freshly prepared watermelon juice and vegetable oil to the dry ingredients. The mixture should become smooth and uniform, a crucial step for ensuring even cooking and the perfect mochi consistency later on.

Step 4: Cook the Mochi Mixture

Heat a deep frying pan or saucepan over medium heat and pour in the mochi batter. Stir constantly for 5 to 8 minutes until the mixture thickens and turns a darker pink with a translucent, sticky appearance. This is when the mochi develops its signature chewy texture and luscious color that’s simply stunning.

Step 5: Set the Mochi

Remove the pan from the heat and transfer the thickened mochi mixture into a parchment-lined mold or any small rectangular container about 12cm by 12cm. Press the surface flat with a spatula and refrigerate for 1 to 2 hours to let it firm up slightly, making it easier to handle later.

Step 6: Cut and Coat the Mochi

Once cooled, dust your work surface generously with cornstarch to prevent sticking. Take the mochi out of the mold and place it on the dusted surface, then dust the top as well. Cut the mochi into 12 even pieces using an oiled knife for clean cuts, and dust each mochi piece on all sides with cornstarch to keep them from sticking together.

Step 7: Enjoy Your Watermelon Mochi

Now comes the best part—sinking your teeth into the soft, chewy, and fruit-infused mochi. Each bite bursts with watermelon flavor wrapped in that wonderfully sticky mochi exterior. It’s a treat that’s as fun to make as it is to eat!

How to Serve Watermelon Mochi

Watermelon Mochi Recipe - Recipe Image

Garnishes

Adding a light dusting of toasted sesame seeds or finely chopped fresh mint leaves can elevate your Watermelon Mochi with a subtle nutty crunch or refreshing herbal notes. These garnishes add textural contrast and a pop of flavor that brightens every bite.

Side Dishes

Watermelon Mochi pairs beautifully with a chilled cup of green tea or jasmine tea, providing a soothing counterpoint to the sweet and chewy dessert. For a more indulgent treat, serve alongside a small bowl of vanilla ice cream or coconut milk for added creaminess.

Creative Ways to Present

Try serving Watermelon Mochi on a colorful platter with edible flowers or alongside fresh watermelon slices to bring out the freshness visually. You can also skewer the mochi pieces for a fun party presentation or sandwich a bit of sweet red bean paste between two mochi pieces for added richness.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Watermelon Mochi, store it in an airtight container dusted with cornstarch to prevent sticking. Keep it in the refrigerator for up to 2 days, but be aware that the texture is best enjoyed fresh.

Freezing

You can freeze Watermelon Mochi by wrapping individual pieces tightly in plastic wrap and placing them in a freezer-safe container. When frozen, they can keep their quality for up to one month. Thaw them in the refrigerator before enjoying.

Reheating

Reheat thawed Watermelon Mochi gently in a microwave for a few seconds or steam it briefly to restore its soft and chewy texture. Avoid overheating as it can make the mochi tough or rubbery.

FAQs

Can I use fresh watermelon instead of juice?

Absolutely! Blending fresh watermelon and straining it as the recipe suggests allows you to capture natural flavor and sweetness, which is essential for the authentic taste of Watermelon Mochi.

What if I don’t have cornstarch?

If cornstarch isn’t available, potato starch or tapioca starch can be good substitutes to help with the texture and preventing sticking, though results might vary slightly.

Is Watermelon Mochi gluten-free?

Yes, traditional mochi made with glutinous rice flour contains no wheat gluten, so Watermelon Mochi is naturally gluten-free and suitable for those with gluten sensitivities.

Can I add fillings inside the mochi?

Definitely! Try wrapping sweet red bean paste, fruit preserves, or even small chunks of fresh fruit inside the mochi for an extra layer of flavor and surprise.

What’s the best way to cut mochi without it sticking?

Dusting your knife with a bit of oil and the work surface with cornstarch helps ensure clean cuts and prevents the sticky mochi from clumping or tearing.

Final Thoughts

Watermelon Mochi is such a joyful treat that invites you to experiment with flavors and presentation while celebrating fresh, simple ingredients. It’s a wonderful way to enjoy the summertime sweetness of watermelon in a new, chewy form that’s just as fun as it is delicious. I can’t wait for you to try this recipe and share it with your loved ones—the smiles it brings are absolutely worth every step!

Print

Watermelon Mochi Recipe

Delight in the refreshing and chewy Watermelon Mochi, a vibrant twist on the classic Japanese treat. Made with glutinous rice flour and sweet watermelon juice, this mochi offers a beautifully pink, sticky, and translucent texture with a subtle fruity flavor. Perfect for a summer dessert or light snack, each piece is dusted with cornstarch to prevent sticking and delivers a unique fusion of soft chewiness and fresh watermelon essence.

  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours 18 minutes
  • Yield: 12 pieces 1x
  • Category: Dessert
  • Method: Stovetop cooking and chilling
  • Cuisine: Japanese fusion
  • Diet: Vegetarian

Ingredients

Scale

Mochi Base

  • 200g Glutinous rice flour (1 ½ cup)
  • 65g Granulated sugar (⅓ cup)
  • 40g Corn starch (⅓ cup) plus extra for dusting
  • 240ml Watermelon juice, strained (1 cup)
  • 1 ½ tbsp Vegetable oil

Additional

  • Vegetable oil for greasing the knife

Instructions

  1. Prepare Watermelon Juice: Place fresh watermelon flesh in a blender and blitz until smooth. Pass the juice through a fine mesh sieve to remove any pulp, ensuring a smooth liquid for the mochi batter.
  2. Mix Dry Ingredients: In a large bowl, combine glutinous rice flour, granulated sugar, and cornstarch thoroughly to evenly distribute the dry components.
  3. Combine Wet and Dry Mixtures: Add the strained watermelon juice and vegetable oil to the dry ingredients. Whisk the mixture until a smooth, consistent batter forms without lumps.
  4. Cook Mochi Mixture: Heat a deep frypan or saucepan over medium heat. Pour in the mochi batter and stir constantly for 5-8 minutes. The mixture will thicken and turn a dark pink, translucent color, becoming very sticky—indicating it’s ready.
  5. Transfer and Flatten: Remove the mochi from heat. Prepare a 12 cm x 12 cm square mold lined with parchment paper (or use any small rectangular container). Pour the warm mochi into the mold and use a spatula to press and flatten the surface evenly.
  6. Chill Mochi: Refrigerate the mochi for 1-2 hours until slightly firmed up but still soft enough to cut.
  7. Prepare Work Surface: Dust your work area generously with cornstarch to prevent sticking. Also lightly dust the top of the chilled mochi.
  8. Cut Mochi Pieces: Remove mochi from the mold and place it on the dusted surface. Using an oiled knife, carefully cut the mochi into 12 equal pieces.
  9. Dust and Separate Pieces: Separate each mochi piece and dust all sides thoroughly with cornstarch to prevent sticking.
  10. Serve and Enjoy: Your Watermelon Mochi is ready to be enjoyed as a refreshing and chewy dessert or snack.

Notes

  • Use very ripe watermelon for the sweetest juice and best flavor in the mochi.
  • Ensure constant stirring during cooking to prevent the mochi from burning or clumping.
  • Dust hands with cornstarch when handling mochi to avoid stickiness.
  • Store leftover mochi in an airtight container in the refrigerator and consume within 2 days for best texture.
  • You can substitute vegetable oil with a neutral oil like canola if preferred.
  • If the mochi is too sticky after refrigeration, a light dusting of cornstarch will make it easier to handle and cut.

Nutrition

  • Serving Size: 1 piece (about 30g)
  • Calories: 70 kcal
  • Sugar: 8 g
  • Sodium: 5 mg
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 0.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 0.2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: Watermelon mochi, glutinous rice flour dessert, chewy mochi recipe, fruit flavored mochi, Japanese inspired dessert

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating