Watermelon Mochi Recipe

Introduction

Watermelon mochi is a delightful fusion dessert that combines the chewy texture of traditional mochi with the refreshing sweetness of watermelon. This vibrant treat is perfect for summer days or anytime you want a fruity twist on a classic Japanese snack.

Ingredients

• 1 cup glutinous rice flour (plus more for dusting)
• ¼ cup maple sugar
• ⅓ cup tapioca starch
• ¾ cup freshly squeezed watermelon juice, strained
• 2 tablespoons avocado oil (divided)

Instructions

1. Step 1: Make the Watermelon Juice by blending watermelon in a high-powered blender. Strain the juice through a fine mesh sieve to remove pulp and seeds, then measure out ¾ cup.
2. Step 2: In a large bowl, whisk together glutinous rice flour, maple sugar, and tapioca starch. Create a well in the center and pour in the watermelon juice along with 1 tablespoon of avocado oil. Whisk until the mixture is smooth and fully combined.
3. Step 3: Heat a non-stick skillet over low to medium heat and add the remaining 1 tablespoon of avocado oil. Pour in the mochi mixture and stir continuously for 3-4 minutes until it thickens and turns a darker pinkish color.
4. Step 4: Remove the thickened mochi from heat. With slightly oiled hands, shape it into a sticky ball. Place the dough ball onto a piece of parchment paper and flatten it into a square shape. Transfer the parchment paper with the mochi into a small glass container (about 15cm x 15cm) and cover it. Refrigerate for 1-2 hours until firm.
5. Step 5: After chilling, remove the mochi and dust it on all sides with additional glutinous rice flour.
6. Step 6: Using an oiled knife, cut the mochi into cubes or strips. Dust each piece lightly with rice flour to prevent sticking and serve immediately.

Tips & Variations

• For an extra burst of flavor, you can mix in small watermelon cubes or fresh mint leaves after the mochi has thickened but before chilling.
• Substitute maple sugar with regular granulated sugar or coconut sugar if preferred.
• If you don’t have avocado oil, neutral oils like canola or vegetable oil work well for cooking the mochi.
• Use a flexible silicone spatula to help stir and scrape the mochi mixture for easier handling during cooking.

Storage

Store the watermelon mochi in an airtight container in the refrigerator for up to 2 days. Mochi is best enjoyed fresh as it may harden over time. To soften slightly before serving, let it sit at room temperature for 10-15 minutes or warm gently in a microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought watermelon juice instead of fresh?

Fresh watermelon juice is recommended for the best natural flavor and sweetness, but if using store-bought juice, choose one without added sugars or preservatives for closer results.

What can I do if the mochi is too sticky to handle?

Dust your hands and work surface generously with glutinous rice flour or tapioca starch. This will prevent sticking and make shaping easier.

Watermelon Mochi Recipe

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★★★★★

4.5 from 100 reviews

This Watermelon Mochi recipe offers a delightful twist on the classic Japanese treat by infusing it with fresh watermelon juice for a refreshing, fruity flavor. The chewy, pink mochi is lightly sweetened with maple sugar and dusted with glutinous rice flour, making it a perfect summer dessert that’s both visually appealing and deliciously soft.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Watermelon Juice

• ¾ cup freshly squeezed watermelon juice, strained

Mochi Dough

• 1 cup glutinous rice flour (plus more for dusting)
• ¼ cup maple sugar
• ⅓ cup tapioca starch
• 2 tablespoons avocado oil (divided)

Instructions

1. Make the Watermelon Juice: Blend fresh watermelon in a high-powered blender until smooth. Strain the blended watermelon through a fine mesh sieve to remove any pulp and seeds. Measure out ¾ cup of the smooth watermelon juice for the recipe.
2. Prepare the Mochi Mixture: In a large mixing bowl, whisk together the glutinous rice flour, maple sugar, and tapioca starch until evenly combined. Create a well in the center of the dry ingredients and pour in the watermelon juice along with 1 tablespoon of avocado oil. Whisk thoroughly until the mixture is smooth and uniform in texture with no lumps.
3. Cook the Mochi: Heat a non-stick skillet over low to medium heat and add the remaining 1 tablespoon of avocado oil. Pour the mochi batter into the skillet, stirring constantly for about 3 to 4 minutes. Continue stirring until the mixture thickens significantly and takes on a deeper pink color, indicating it is cooked through.
4. Shape the Mochi: Remove the thickened mochi mixture from the heat. Lightly oil your hands to prevent sticking, then shape the sticky dough into a ball. Place the ball onto a piece of parchment paper and press it gently to form a square shape. Transfer this dough square into a small glass container approximately 15 cm by 15 cm. Cover the container and refrigerate the mochi for 1 to 2 hours until it firms up.
5. Dust with Flour: Once chilled and set, take the mochi out of the container and coat it generously with additional glutinous rice flour on all sides to prevent sticking.
6. Cut the Mochi: Using a knife lightly coated with oil, cut the mochi into cubes or strips as desired. Dust each piece further with rice flour to keep the pieces from sticking together. Serve immediately for best texture and freshness.

Notes

• Use a fine mesh sieve to ensure the watermelon juice is smooth and seedless for the best mochi texture.
• Keep your hands and knife lightly oiled to prevent sticking while shaping and cutting the mochi.
• Refrigerate the mochi to firm it up before cutting to achieve cleaner, easier cuts.
• Store leftover mochi in an airtight container in the refrigerator and consume within 2-3 days for optimal texture.
• This mochi is best enjoyed fresh but can be slightly warmed before serving if desired for a softer texture.

Keywords: Watermelon mochi, fruit mochi, Japanese dessert, chewy mochi, summer dessert, glutinous rice flour mochi