Watermelon Mochi Recipe

Introduction

Watermelon mochi is a delightful treat that combines the chewy texture of mochi with the fresh, sweet flavor of summer watermelon. This refreshing dessert is perfect for warm days and is surprisingly easy to make at home.

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 any seeds. Blend the flesh in a blender until smooth to obtain 300 g of watermelon juice.
2. Step 2: In a large bowl, mix glutinous rice flour, cornstarch, and sugar. Gradually add the watermelon juice while stirring continuously until well combined. For a smoother texture, sift the mixture.
3. Step 3: Cover the bowl with plastic wrap and poke small holes to allow steam to escape. Microwave on high for 5 minutes.
4. Step 4: While the mixture is still hot, stir in the butter until fully melted and incorporated. 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 container lined with parchment paper. Flatten the surface and refrigerate for at least 3 hours to set.
6. Step 6: Dust the surface with cooked glutinous rice flour to prevent sticking. Cut the chilled dough into strips, then into bite-sized pieces.

Tips & Variations

• Use perfectly ripe watermelon for the sweetest juice and best flavor.
• Dust mochi pieces generously with cooked glutinous rice flour to prevent sticking.
• Try adding a small amount of lemon or lime juice to the watermelon juice for a subtle citrus twist.
• For a filling, add a small piece of sweet red bean paste inside each mochi before sealing.

Storage

Store watermelon mochi in an airtight container in the refrigerator for up to 2 days. Mochi is best enjoyed fresh but can be slightly warmed in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen watermelon instead of fresh?

While fresh watermelon gives the best texture and flavor, you can use thawed frozen watermelon. Make sure to strain excess water to avoid a too-wet dough.

What if I don’t have a microwave?

You can steam the mochi dough in a heatproof bowl over boiling water for about 15 minutes, stirring halfway through, until the dough becomes sticky and translucent.

Watermelon Mochi Recipe

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★★★★★

4.6 from 126 reviews

• Author: Aiden
• Total Time: 3 hours 25 minutes
• Yield: Approximately 20 pieces 1x
• Diet: Vegetarian

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Description

Watermelon Mochi is a delightful summer treat combining the juicy sweetness of fresh watermelon with the chewy texture of traditional mochi. This recipe uses glutinous rice flour and fresh watermelon juice to create a colorful, refreshing dessert perfect for warm-weather indulgence. Easy to make with a microwave method and flavored naturally with butter for richness, these watermelon mochi bites offer a unique twist on a classic Japanese sweet.

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Ingredients

Scale 1x2x3x

Main Ingredients

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

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Instructions

1. Prepare Watermelon: Cut the watermelon in half and carefully scoop out the flesh, removing any seeds. Place the flesh into a blender and blend until smooth to obtain approximately 300 g of fresh watermelon juice.
2. Make Mochi Dough: In a large mixing bowl, combine the glutinous rice flour, cornstarch, and sugar evenly. Gradually pour in the watermelon juice while stirring continuously to form a smooth batter. For a refined texture, sift the combined mixture to remove lumps.
3. Microwave Cooking: Cover the bowl tightly with plastic wrap, piercing small holes to release steam. Microwave the mixture on high power for 5 minutes until the dough cooks through and becomes slightly translucent.
4. Add Butter: While the mochi dough is still hot, add butter and stir vigorously until the butter melts and is fully incorporated. Let the dough cool to room temperature, then knead it by hand for about 5 minutes until it achieves a smooth and elastic consistency.
5. Chill the Dough: Place the kneaded dough into a container lined with parchment paper. Flatten the surface evenly and refrigerate for at least 3 hours to set and firm up the dough for easy handling.
6. Shape Mochi: Lightly dust your work surface and the chilled dough with cooked glutinous rice flour to prevent sticking. Cut the dough into strips and then into small, bite-sized pieces ready to serve.

Notes

• Use ripe watermelon for the sweetest and most flavorful juice.
• Cooked glutinous rice flour is essential for dusting to prevent sticking without altering the texture.
• Microwave times may vary depending on your appliance; adjust slightly if the dough isn’t cooked through.
• Kneading moisture and elasticity are key for chewy mochi texture, so ensure thorough kneading.
• Store mochi in an airtight container in the refrigerator and consume within 2 days for best freshness.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese

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