Watermelon 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
Scale
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
Find it online: https://recipeswithmia.com/watermelon-mochi-recipe/
