Watermelon Mochi Recipe

Introduction

Watermelon mochi is a delightful summer treat that combines the chewy texture of traditional mochi with the refreshing sweetness of watermelon. This colorful dessert is as pleasing to the eye as it is to the palate, perfect for warm weather celebrations or a unique snack.

Ingredients

• 1 ripe watermelon
• 230 g glutinous rice flour
• 65 g cornstarch
• 40 g sugar
• 300 g watermelon juice (blended from watermelon)
• 30 g butter
• Cooked glutinous rice flour (for dusting)

Instructions

1. Step 1: Cut the watermelon in half and scoop out the flesh, removing all seeds. Blend the flesh until smooth to obtain 300 g of watermelon juice.
2. Step 2: In a large bowl, mix the glutinous rice flour, cornstarch, and sugar. Gradually add the watermelon juice while stirring continuously until you have a smooth mixture. For extra smoothness, sift the mixture.
3. Step 3: Cover the bowl with plastic wrap and poke small holes to let steam escape. Microwave on high for 5 minutes.
4. Step 4: While the mixture is hot, stir in the butter until it melts completely. Let the dough cool to room temperature, then knead for about 5 minutes until smooth and elastic.
5. Step 5: Transfer the dough to a parchment-lined container, flatten the surface, and refrigerate for at least 3 hours to set.
6. Step 6: Dust a clean surface with cooked glutinous rice flour to prevent sticking. Cut the chilled dough into strips and then into bite-sized pieces.

Tips & Variations

• Use ripe, seedless watermelon or remove seeds carefully to avoid bitter bits in your mochi.
• For an extra fruity twist, try adding a small piece of fresh watermelon or a mint leaf inside each mochi piece before sealing.
• Chilling the mochi dough thoroughly is key to easier shaping and better texture.
• Dust generously with cooked glutinous rice flour to avoid sticky hands and surfaces.

Storage

Store watermelon mochi in an airtight container in the refrigerator for up to 2 days. Mochi is best enjoyed fresh; however, if stored, allow it to come to room temperature before eating. Avoid freezing as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought watermelon juice instead of fresh?

Fresh watermelon juice is preferred for its natural flavor and sweetness, but if using store-bought juice, choose one without added sugars or preservatives for the best results.

What can I substitute for cooked glutinous rice flour for dusting?

If cooked glutinous rice flour is unavailable, cornstarch or potato starch can be used to dust surfaces and prevent sticking, though the texture might slightly differ.

Watermelon Mochi Recipe

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★★★★★

4.6 from 91 reviews

This refreshing Watermelon Mochi recipe combines the juicy sweetness of ripe watermelon with the chewy texture of traditional mochi. Made from glutinous rice flour, watermelon juice, and a touch of butter, these bite-sized treats are perfect for summer and easy to prepare with a quick microwave step and a chill time. Light, colorful, and bursting with fresh flavor, watermelon mochi is a delightful dessert or snack that beautifully captures the essence of the season.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 20 minutes
• Yield: About 20 bite-sized pieces 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Watermelon Mochi Ingredients

• 1 ripe watermelon
• 230 g glutinous rice flour
• 65 g cornstarch
• 40 g sugar
• 300 g watermelon juice (blended from watermelon)
• 30 g butter
• Cooked glutinous rice flour (for dusting)

Instructions

1. Prepare Watermelon: Cut the watermelon in half and scoop out the flesh, ensuring you remove all seeds. Blend the flesh until smooth to obtain 300 g of watermelon juice.
2. Make Mochi Dough: In a large bowl, combine the glutinous rice flour, cornstarch, and sugar. Gradually add the watermelon juice while stirring continuously until the mixture is well combined. For an even smoother dough, sift the batter.
3. Microwave: Cover the bowl with plastic wrap and poke small holes to allow steam to escape. Microwave on high for 5 minutes to cook the mochi dough.
4. Add Butter: Immediately after microwaving, stir in the butter until it is fully melted and incorporated. Let the dough cool to room temperature, then knead it for about 5 minutes until smooth and elastic.
5. Chill: Transfer the dough into a container lined with parchment paper. Flatten the surface and refrigerate for at least 3 hours to set and firm up.
6. Shape: Dust a work surface with cooked glutinous rice flour to prevent sticking. Cut the chilled mochi dough into strips, then cut those into bite-sized pieces ready to serve.

Notes

• Use fully ripe watermelon for the best flavor and sweetness.
• Cooked glutinous rice flour is essential for dusting to prevent the sticky mochi from adhering to surfaces or hands.
• Kneading the dough when cool helps develop a smooth and elastic texture, making it easier to handle.
• Refrigerate thoroughly to allow the mochi to firm up and be easier to cut cleanly.
• Feel free to shape the mochi into balls or other forms instead of strips for presentation variation.

Keywords: Watermelon mochi, glutinous rice flour dessert, summer mochi recipe, microwave mochi, chewy watermelon dessert