Watermelon Mochi is a delightful treat that combines the chewy texture of mochi with the refreshing taste of watermelon. Perfect for warm summer days, this easy recipe brings a bit of fun to your kitchen. You can enjoy them as a snack, dessert, or even a party treat. Let’s dive into why you should make this yummy dish!
Why Make This Recipe
Making Watermelon Mochi is not only a fun activity, but it also allows you to enjoy the taste of fresh watermelon uniquely. It’s simple to prepare and can be a great project to do with family or friends. Plus, it’s a light and refreshing dessert that’s perfect for any summer gathering or a cozy night in!
How to Make Watermelon Mochi
Ingredients:
- 1 watermelon
- 230 g glutinous rice flour
- 65 g cornstarch
- 40 g sugar
- 300 g watermelon juice
- 30 g butter
- Cooked glutinous rice flour (for dusting)
Directions:
Preparing the Watermelon:
Choose a ripe watermelon and cut it in half. Slice each half into strips and remove the flesh from the rind. You can also check out my recipe for Watermelon Popsicles to see how I scoop out the watermelon flesh.
Place the watermelon flesh into a blender and blend until smooth. Measure out 300g of watermelon juice for the mochi recipe while saving the remaining juice for enjoying later.
Making the Mochi Dough:
In a large bowl, combine glutinous rice flour, cornstarch, sugar, and watermelon juice. Mix well until everything is fully combined.
Sift the mochi mixture once to ensure a smooth texture.
Cover the bowl with plastic wrap, poke a few holes with a toothpick, and microwave on high for 5 minutes.
After microwaving, add butter to the hot mochi mixture.
Allow the mochi mixture to cool to room temperature. Then, knead until the butter is evenly mixed in. Stretch it for about 5 minutes until the mixture becomes smooth and elastic.
Shaping and Chilling the Mochi:
Transfer the mochi dough into a container lined with parchment paper. Use your hands to flatten the surface of the mochi dough.
Refrigerate the mochi dough for at least 3 hours, or until firm.
Once chilled, dust the watermelon mochi with cooked glutinous rice flour to prevent it from sticking.
Cut the watermelon mochi into strips, then into bite-sized pieces.
How to Serve Watermelon Mochi
Serve your Watermelon Mochi chilled, and enjoy! They make a great snack on their own, or you can pair them with fresh fruit or a fun dipping sauce like chocolate or a fruit puree.
How to Store Watermelon Mochi
Store your Watermelon Mochi in an airtight container in the refrigerator. They stay good for about 3-5 days. Make sure to dust with extra flour to prevent sticking.
Tips to Make Watermelon Mochi
- Make sure to use a ripe watermelon for the best flavor.
- Don’t skip the sifting step; it helps create a better texture.
- If you find the dough too sticky, sprinkle a little more glutinous rice flour while kneading.
Variation
You can change the flavors by adding other fruit juices or purees, like mango or strawberry, to the dough for a colorful and tasty twist!
Print
Watermelon Mochi Recipe
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 3 hrs 25 mins (includes chilling)
- Yield: 20–25 pieces 1x
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
Watermelon Mochi is a delightful summer treat that combines the chewy texture of mochi with the refreshing taste of watermelon. Perfect for snacks, desserts, or parties!
Ingredients
- 1 small seedless watermelon (about 3 cups flesh)
- 230 g glutinous rice flour
- 65 g cornstarch
- 40 g sugar
- 300 g watermelon juice (extracted from blended flesh)
- 30 g butter
- Cooked glutinous rice flour (for dusting)
Instructions
- Blend watermelon flesh, strain, and measure 300g juice.
- Mix glutinous rice flour, cornstarch, sugar, and watermelon juice in a bowl.
- Sift mixture, cover with plastic wrap (poke holes), and microwave for 5 minutes.
- Add butter to hot dough, cool, then knead until smooth and elastic.
- Flatten dough in a parchment-lined container; refrigerate for 3+ hours.
- Dust with cooked flour, cut into strips, then bite-sized pieces.
- Serve chilled.
Notes
- Use ripe watermelon for maximum sweetness.
- Knead dough thoroughly for the best chewy texture.
- Store in an airtight container with extra flour to prevent sticking.
- Consume within 3-5 days.
Nutrition
- Serving Size: 1 piece
- Calories: 50
- Sugar: 6g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 0.7g
- Cholesterol: 2mg
FAQs
1. Can I use a different fruit instead of watermelon?
Yes! You can substitute watermelon with other juicy fruits like mango, strawberry, or even peach.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free glutinous rice flour, this recipe can be gluten-free.
3. How can I make this recipe vegan?
To make it vegan, replace the butter with coconut oil or any vegetable-based butter substitute.
Enjoy making your Watermelon Mochi! It’s a fun and yummy treat for everyone!
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