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Watermelon Mochi Recipe

Watermelon Mochi Recipe
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★★★★★

5.1 from 27 reviews

Delight in the sweet, chewy texture of Watermelon Mochi, a vibrant twist on traditional mochi made with fresh watermelon juice for a refreshing fruity flavor. This recipe combines glutinous rice flour and watermelon juice to create a sticky, pink-hued dessert perfect for hot days or a unique treat anytime.

Ingredients

Scale

Mochi Base

  • 200g Glutinous rice flour (1 1/2 cup)
  • 65g Granulated sugar (1/3 cup)
  • 40g Corn starch (1/3 cup), plus extra for dusting
  • 240ml Watermelon juice, strained (1 cup)
  • 1 1/2 tbsp Vegetable oil

Instructions

  1. Prepare Watermelon Juice: Place watermelon flesh in a blender and blend until smooth. Strain through a fine mesh sieve to remove any pulp, yielding fresh watermelon juice.
  2. Mix Dry Ingredients: In a large bowl, combine glutinous rice flour, sugar, and cornstarch thoroughly.
  3. Add Wet Ingredients: Pour in the watermelon juice and vegetable oil, whisking until the mixture is smooth with no lumps.
  4. Cook Mochi Mixture: Heat a deep frying pan or saucepan over medium heat. Add the mochi mixture and stir continuously for 5-8 minutes until it thickens and turns a dark pink translucent color, becoming very sticky.
  5. Prepare Mold: Line a 12cm x 12cm square mold (or a similarly sized small rectangular container) with parchment paper.
  6. Set Mochi: Pour the warm mochi mixture into the lined mold and use a spatula to press and flatten it evenly.
  7. Chill Mochi: Place the mold in the refrigerator for 1-2 hours until the mochi firms up slightly.
  8. Dust Surface: Generously dust your work surface with cornstarch to prevent sticking.
  9. Cut Mochi: Remove the mochi from the mold and place it onto the dusted surface. Dust the top with more cornstarch. Using an oiled knife, cut the mochi into 12 equal pieces.
  10. Finish: Separate each piece and dust all sides with more cornstarch. Serve and enjoy the chewy, fruity mochi!

Notes

  • Ensure the watermelon juice is well strained to avoid a watery mochi texture.
  • Use an oiled knife to cut mochi easily without sticking.
  • Store leftover mochi in an airtight container in the refrigerator and consume within 2 days for best texture.
  • For varied flavor, try substituting watermelon juice with other fruit juices like mango or strawberry.
  • Wear gloves or dust hands with cornstarch when handling mochi to prevent sticking.

Nutrition

Keywords: Watermelon mochi, mochi recipe, glutinous rice dessert, fruity mochi, Japanese dessert, watermelon dessert

Find it online: https://cookedbycleo.com/watermelon-mochi-recipe/