Why You’ll Love This Recipe

This recipe blends the delightful chew of mochi with the juicy sweetness of watermelon, creating a dessert that feels both indulgent and refreshing. It’s quick to make, requires minimal ingredients, and has a beautiful pink hue without any artificial coloring. Plus, it’s naturally gluten-free and can be enjoyed chilled straight from the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Glutinous rice flour
Granulated sugar
Cornstarch
Fresh watermelon juice, strained
Vegetable oil

Directions

1. Prepare the watermelon juice by blending watermelon flesh until smooth, then strain through a fine mesh sieve to remove pulp.

2. In a mixing bowl, combine glutinous rice flour, sugar, and cornstarch.

3. Add watermelon juice and vegetable oil, whisking until the mixture is smooth.

4. Heat a deep frypan or saucepan over medium heat and add the mochi mixture.

5. Stir constantly for 5–8 minutes, until the mixture thickens and turns a darker, translucent pink. The texture should be sticky.

6. Line a 12cm x 12cm square mold (or similar-sized container) with parchment paper.

7. Pour the hot mochi into the mold and flatten with a spatula.

8. Refrigerate for 1–2 hours, until slightly firm.

9. Dust your work surface with cornstarch, then remove the mochi from the mold and place it on the dusted surface.

10. Dust the top with more cornstarch and cut into 12 equal squares using an oiled knife.

11. Separate the pieces and dust all sides with cornstarch to prevent sticking.

12. Serve chilled and enjoy.

Servings and timing

Servings: 12 squares
Prep time: 5 minutes
Cook time: 15 minutes
Chilling time: 1–2 hours
Total time: 20 minutes active, plus chilling

Variations

• Coconut Water Mochi: Replace part of the watermelon juice with coconut water for a tropical twist.

• Mint-Infused Watermelon Mochi: Add a few finely chopped mint leaves for a refreshing herbal note.

• Sweetened Condensed Milk Drizzle: Serve with a drizzle of condensed milk for extra creaminess.

• Extra Fruity Version: Fold in small bits of fresh watermelon after cooking for bursts of texture.

• Flavored Sugar Dusting: Instead of plain cornstarch, dust with a mix of powdered sugar and cornstarch for added sweetness.

Storage/Reheating

Store watermelon mochi in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. Do not freeze, as freezing alters the texture and makes it tough. Mochi should not be reheated; it’s meant to be eaten cold or at room temperature.

FAQs

What is glutinous rice flour?

Glutinous rice flour is made from sticky rice and is essential for mochi’s chewy texture. Despite the name, it contains no gluten.

Can I use watermelon puree without straining?

You can, but straining removes excess pulp and gives the mochi a smoother texture.

How do I prevent mochi from sticking to my hands and tools?

Dust your hands, work surface, and knife with cornstarch before handling.

Can I make this mochi sweeter?

Yes, you can add a bit more sugar to taste before cooking the mixture.

What if I don’t have a square mold?

Any small rectangular or round container lined with parchment will work.

Can I use store-bought watermelon juice?

Yes, but fresh juice has a brighter flavor and color. Make sure to choose juice without added sugar.

Why did my mochi turn out tough?

Overcooking can make mochi tough. Stop heating as soon as it thickens and becomes translucent.

Can I add food coloring?

Yes, though the natural watermelon juice already gives a lovely pink hue.

Is watermelon mochi gluten-free?

Yes, glutinous rice flour is naturally gluten-free.

Can I make this in the microwave?

Yes, you can cook the mixture in a microwave-safe bowl in short bursts, stirring in between, until thickened.

Conclusion

Watermelon mochi is a fun, colorful, and refreshing dessert that’s as beautiful as it is delicious. With its chewy texture, natural pink color, and fresh fruity taste, it’s a summertime treat that’s sure to impress.

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