Watermelon Mochi Recipe

Introduction

Watermelon mochi is a delightful, chewy treat that combines the sweet, refreshing taste of watermelon with the soft, sticky texture of traditional mochi. It’s a perfect summer dessert that’s both colorful and fun to make at home.

Ingredients

• 200g glutinous rice flour (1 ½ cups)
• 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

Instructions

1. Step 1: To make the watermelon juice, place watermelon flesh in a blender and blitz until smooth. Pass through a fine mesh sieve to remove any pulp.
2. Step 2: Combine glutinous rice flour, sugar, and corn starch in a bowl.
3. Step 3: Add the watermelon juice and vegetable oil, then whisk until the mixture is smooth.
4. Step 4: Heat a deep frying pan or saucepan over medium heat and add the mochi mixture.
5. Step 5: Stir consistently for 5-8 minutes until the mixture thickens and becomes a dark pink translucent color. It should be very sticky.
6. Step 6: Remove the pan from heat.
7. Step 7: Prepare a 12cm x 12cm square mold lined with parchment paper. If you don’t have that size, any small rectangular container will work.
8. Step 8: Pour the warm mochi into the mold and press it down with a spatula to flatten the surface.
9. Step 9: Place the mochi in the fridge for 1-2 hours to cool and firm up slightly.
10. Step 10: Dust your work surface generously with corn starch.
11. Step 11: Remove the mochi from the mold and place it onto the dusted surface.
12. Step 12: Dust the top of the mochi with more corn starch and cut it into 12 pieces using an oiled knife.
13. Step 13: Separate the pieces and dust all sides with corn starch to prevent sticking.
14. Step 14: Enjoy your watermelon mochi fresh for the best texture and flavor!

Tips & Variations

• For extra flavor, add a teaspoon of lemon or lime juice to the watermelon juice before mixing.
• If you prefer a firmer texture, chill the mochi for longer before cutting.
• Swap the watermelon juice for other fruit juices like mango or strawberry for a different twist.
• Lightly oiling the knife between cuts helps achieve clean slices without sticking.

Storage

Store watermelon mochi in an airtight container in the refrigerator for up to 2 days. Mochi tends to harden when chilled, so allow it to come to room temperature for about 10 minutes before eating. Avoid freezing as it can affect texture negatively.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh watermelon instead of pre-made juice?

Yes, using fresh watermelon blended and strained is recommended to ensure natural freshness and flavor in your mochi.

Why is cornstarch used for dusting?

Cornstarch prevents the sticky mochi pieces from sticking to your hands, the knife, and the work surface during cutting and handling.

Watermelon Mochi Recipe

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★★★★★

5 from 52 reviews

• Author: Isabella
• Total Time: 2 hours 18 minutes
• Yield: 12 pieces 1x
• Diet: Vegetarian

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Description

Watermelon Mochi is a delightful, chewy treat made from glutinous rice flour and fresh watermelon juice. This mochi features a beautiful pink hue and a light, fruity flavor perfect for a refreshing dessert or snack. The recipe involves cooking the mochi mixture on the stovetop and then chilling it to firm up before cutting into bite-sized pieces dusted with corn starch, giving a soft yet sticky texture that melts in your mouth.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 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

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Instructions

1. Prepare Watermelon Juice: Place watermelon flesh in a blender and blitz until smooth, then pass through a fine mesh sieve to remove any pulp for a smooth juice.
2. Mix Dry Ingredients: In a bowl, combine the glutinous rice flour, sugar, and cornstarch thoroughly.
3. Add Wet Ingredients: Pour in the watermelon juice and vegetable oil, whisking until you achieve a smooth batter with no lumps.
4. Cook the Mochi Mixture: Heat a deep frying pan or saucepan over medium heat, then add the mochi batter. Stir consistently for 5-8 minutes until it thickens and turns a dark pink translucent color, becoming very sticky.
5. Remove From Heat: Once thickened, take the mixture off the stove.
6. Prepare the Mold: Line a 12cm x 12cm square mold or a small rectangular container with parchment paper to prevent sticking.
7. Transfer Mochi to Mold: Pour the warm mochi mixture into the lined mold and press it down flat with a spatula.
8. Chill to Firm Up: Place the mold in the refrigerator for 1-2 hours until the mochi firms slightly.
9. Prepare Work Surface: Dust your work surface generously with cornstarch to prevent sticking.
10. Cut Mochi Into Pieces: Remove mochi from the mold, place on the dusted surface, dust the top with cornstarch, then cut into 12 pieces using an oiled knife to prevent sticking.
11. Finish and Serve: Separate the mochi pieces and dust all sides with cornstarch, then enjoy your fresh watermelon mochi!

Notes

• Ensure to strain the watermelon juice well to avoid pulp that can affect texture.
• Use an oiled knife when cutting the mochi to prevent sticking and tearing.
• Cornstarch dusting is essential to keep mochi pieces from sticking together.
• You can substitute the watermelon juice with other fruit juices for different flavored mochi.
• Store leftover mochi wrapped in plastic in the refrigerator to maintain freshness.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese

Keywords: Watermelon mochi, dessert mochi recipe, glutinous rice flour dessert, fruity mochi, Japanese sweets