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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a bowl, combine the glutinous rice flour, sugar, and cornstarch thoroughly.
- Add Wet Ingredients: Pour in the watermelon juice and vegetable oil, whisking until you achieve a smooth batter with no lumps.
- 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.
- Remove From Heat: Once thickened, take the mixture off the stove.
- Prepare the Mold: Line a 12cm x 12cm square mold or a small rectangular container with parchment paper to prevent sticking.
- Transfer Mochi to Mold: Pour the warm mochi mixture into the lined mold and press it down flat with a spatula.
- Chill to Firm Up: Place the mold in the refrigerator for 1-2 hours until the mochi firms slightly.
- Prepare Work Surface: Dust your work surface generously with cornstarch to prevent sticking.
- 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.
- 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
