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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
