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Watermelon Mochi Recipe

Watermelon Mochi Recipe
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★★★★★

4.7 from 8 reviews

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.

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

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

Find it online: https://flavorsbymaya.com/watermelon-mochi-recipe/