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Watermelon Mochi

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Soft, chewy, and naturally pink, this watermelon mochi combines fresh watermelon juice with glutinous rice flour for a refreshing, fruity twist on the classic Japanese treat.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes active, plus chilling
  • Yield: 12 squares
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Ingredients

1 cup glutinous rice flour

1/4 cup granulated sugar

2 tablespoons cornstarch, plus extra for dusting

1 cup fresh watermelon juice, strained

1 tablespoon vegetable oil

Instructions

  1. Prepare the watermelon juice by blending fresh 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 the 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.

Notes

  • Use fresh watermelon juice for the best flavor and color.
  • Do not freeze mochi, as it will become tough.
  • Dust hands, tools, and surfaces with cornstarch to prevent sticking.
  • You can microwave the mixture in short bursts, stirring in between, until thickened.
  • Overcooking can make mochi tough—stop once translucent and sticky.

Nutrition

Find it online: https://cheftinaskitchen.com/watermelon-mochi/