Print

Watermelon Mochi Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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