Watermelon Mochi Recipe
Introduction
Watermelon mochi is a delightful and colorful twist on the classic Japanese treat. This chewy, soft mochi infused with fresh watermelon juice offers a sweet, fruity flavor perfect for summer snacking or a playful dessert.
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
- Step 1: Make the watermelon juice by blending fresh watermelon in a high-powered blender. Strain through a fine mesh sieve to remove pulp and seeds, then measure out ¾ cup of the juice.
- 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 well combined.
- Step 3: Heat a non-stick skillet over low to medium heat, adding the remaining 1 tablespoon of avocado oil. Pour in the mochi mixture and stir continuously for 3-4 minutes, until it thickens and darkens to a pinkish color.
- Step 4: Remove the thickened mochi from the heat. Using slightly oiled hands, shape the sticky dough into a ball. Place it on a piece of parchment paper and gently press it into a square shape. Transfer to a small glass container (approximately 15cm x 15cm), cover, and refrigerate for 1 to 2 hours until firm.
- Step 5: Once chilled, remove the mochi and dust it on all sides with extra glutinous rice flour to prevent sticking.
- Step 6: Using a knife lightly oiled to prevent sticking, cut the mochi into cubes or strips. Dust each piece with more rice flour as needed. Serve immediately and enjoy!
Tips & Variations
- Use ripe, sweet watermelon for the best natural flavor and vibrant color.
- Try substituting maple sugar with granulated sugar or coconut sugar for different sweetness levels.
- To make smaller bite-sized treats, cut the mochi into mini cubes and dust generously with rice flour.
- If you prefer a different fruit flavor, you can swap the watermelon juice for strawberry or mango juice.
Storage
Store leftover watermelon mochi in an airtight container in the refrigerator for up to 2 days. Mochi is best enjoyed fresh as it can harden over time. To soften slightly before serving, allow it to come to room temperature or steam briefly for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought watermelon juice instead of fresh?
Freshly squeezed watermelon juice is recommended for the best flavor and natural sweetness, but if you use store-bought juice, make sure it contains no added sugars or preservatives for the best result.
What if I don’t have tapioca starch, can I substitute it?
Tapioca starch helps give mochi its chewy texture. You can substitute it with potato starch or cornstarch, though the texture might be slightly different. Use the same quantity for substitution.
PrintWatermelon Mochi Recipe
Delightfully chewy and subtly sweet, this Watermelon Mochi combines the refreshing flavor of fresh watermelon juice with the classic glutinous rice texture of traditional mochi. Perfect as a light, fruity dessert or snack, this recipe features simple ingredients and a stovetop cooking method to achieve the iconic soft and sticky mochi bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 mochi pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Mochi Mixture
- 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
- Make the Watermelon Juice: Blend fresh watermelon in a high-powered blender until smooth. Strain the juice through a fine mesh sieve to remove pulp and seeds, ensuring a clear, smooth juice. Measure out ¾ cup of the strained juice for the recipe.
- Prepare the Mochi Mixture: In a large mixing bowl, whisk together the 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 the avocado oil. Whisk thoroughly until the mixture is smooth and fully combined without lumps.
- Cook the Mochi: Heat a non-stick skillet over low-medium heat. Add the remaining 1 tablespoon of avocado oil and swirl to coat the pan. Pour in the mochi mixture and continuously stir for 3 to 4 minutes. The mixture will thicken and turn a darker pinkish hue as it cooks.
- Shape the Mochi: Remove the thickened mochi mixture from the heat. While still warm, oil your hands lightly and shape the sticky dough into a ball. Place the dough on a piece of parchment paper and press into a square shape. Transfer the mochi square into a small glass container (approximately 15cm x 15cm), cover it, and refrigerate for 1 to 2 hours until firm.
- Dust with Flour: After chilling, remove the mochi from the container and generously dust all sides with additional glutinous rice flour to prevent sticking.
- Cut the Mochi: Using a knife lightly coated with oil, cut the mochi into cubes or strips according to your preference. Dust each mochi piece with more rice flour to keep them from sticking together. Serve immediately for best texture and freshness.
Notes
- Use a high-quality glutinous rice flour for the best chewy texture.
- Maple sugar adds a mild sweetness; you can substitute with other sweeteners like cane sugar or coconut sugar if desired.
- Ensure low to medium heat during cooking to prevent burning and allow even thickening.
- Chilling the mochi helps it firm up, making it easier to cut and handle.
- Extra dusting of rice flour prevents stickiness, but avoid overdoing it as it may affect the texture.
- Serve mochi fresh for optimal softness; refrigeration beyond 2 days is not recommended as texture may harden.
Keywords: watermelon mochi, mochi recipe, Japanese dessert, glutinous rice dessert, vegan mochi, fruity mochi, soft mochi
