I’ve always loved incorporating fresh fruits into desserts, and this watermelon mochi recipe is one of my favorites! It’s soft, chewy, and bursting with the refreshing sweetness of watermelon – perfect for summer treats.
Watermelon Mochi
Mochi is truly one of my favorite treats—I can’t get enough of its soft, chewy texture! I love exploring all kinds of mochi, from traditional fillings to creative twists. I even enjoy incorporating mochi into other desserts, like adding it to cookies to create indulgent treats such as Matcha Mochi Cookies.
I used a seedless watermelon for this recipe, which saved me the hassle of removing seeds before juicing.
If your watermelon has seeds, it’s best to take a moment to remove them first to ensure a smooth juice without any bits.
For the watermelon juice, I juiced half a medium-sized watermelon and ended up with more than enough juice.
For this recipe, you’ll only need 250g of watermelon juice. I used a juicer, which makes the process quick and easy.
However, if you’re using a blender, you might end up with a slightly pulpy texture. In that case, I recommend straining the juice through a fine mesh sieve to ensure a smooth liquid. Straining will help prevent lumps in the dough and give the mochi a perfect consistency.
About kneading the dough
When kneading the dough, patience is key. You’ll need to knead it for about 10 minutes to achieve a smooth, elastic texture.
Don’t rush this step, as the kneading process helps the dough develop the ideal chewiness that makes mochi so enjoyable. It’s a bit like kneading bread dough, but the result is softer and stickier.
Cooked glutinous rice flour
For dusting, I used cooked glutinous rice flour, which prevents the dough from sticking to the work surface and your hands. It’s very easy to prepare at home.
Simply place some glutinous rice flour in a dry pan over low heat and stir continuously. In just a few minutes, the flour will turn lightly golden and develop a subtle toasty aroma. Let it cool before using it for dusting.
Why You‘ll Love This Recipe
- Naturally Sweetened: Made with fresh watermelon juice, it’s naturally sweet and refreshing.
- Simple Ingredients: You only need a few pantry staples.
- Fun to Make: Kneading and shaping the dough makes it a hands-on and rewarding experience.
Ingredients
- 250g watermelon juice
- 150g glutinous rice flour
- 45g cornstarch
- 25g corn oil
- Cooked glutinous rice flour: For dusting
Instructions
- Prepare the Watermelon Juice: Take half a watermelon, cut it into small pieces, and use a juicer to extract 250g of watermelon juice.
- Mix the Dough: In a mixing bowl, combine 150g glutinous rice flour and 45g cornstarch. Add 25g corn oil and 250g watermelon juice. Stir until the mixture forms a smooth, lump-free batter.
- Cook the Dough: Pour the batter into a non-stick pan over low heat. Continuously stir the batter with a spatula. It will thicken and start to clump together. Keep stirring until a soft, non-sticky dough forms. This process requires patience to avoid burning.
- Knead the Dough: Remove the dough from the pan and let it cool until safe to handle. Knead the dough by hand, pulling and folding it to make it smooth and elastic. This step enhances the texture.
- Chill the Dough: Place a sheet of parchment paper in a container. Transfer the kneaded dough onto the parchment paper, wrap it, and refrigerate for at least one hour to allow it to set.
- Shape the Mochi: Once chilled, dust your work surface generously with cooked glutinous rice flour, and lightly coat the watermelon mochi as well.Cut the dough into small pieces. Your watermelon mochi is now ready to enjoy!
Note: Cooked glutinous rice flour is made by toasting glutinous rice flour in a dry pan over low heat until lightly golden. It’s essential for dusting to prevent sticking.
Frequently Asked Questions
- Can I use store-bought watermelon juice?
Yes, but fresh watermelon juice provides the best flavor. If using store-bought juice, ensure it’s 100% pure and unsweetened. - How should I store leftover mochi?
Store in an airtight container in the refrigerator for up to 2 days. For the best texture, consume fresh. - Can I freeze the dough?
Yes, you can freeze the dough after step 5. When ready to use, thaw it in the refrigerator and proceed with shaping. - What if my dough is sticky?
Ensure you’ve cooked the dough thoroughly. Use more cooked glutinous rice flour for dusting if needed.
Soft and Chewy Watermelon Mochi
Ingredients
- 250 g watermelon juice
- 150 g glutinous rice flour
- 45 g cornstarch
- 25 g corn oil
- Cooked glutinous rice flour: For dusting
Instructions
- Prepare the Watermelon Juice: Take half a watermelon, cut it into small pieces, and use a juicer to extract 250g of watermelon juice.
- Mix the Dough: In a mixing bowl, combine 150g glutinous rice flour and 45g cornstarch. Add 25g corn oil and 250g watermelon juice. Stir until the mixture forms a smooth, lump-free batter.
- Cook the Dough: Pour the batter into a non-stick pan over low heat. Continuously stir the batter with a spatula. It will thicken and start to clump together. Keep stirring until a soft, non-sticky dough forms. This process requires patience to avoid burning.
- Knead the Dough: Remove the dough from the pan and let it cool until safe to handle. Knead the dough by hand, pulling and folding it to make it smooth and elastic. This step enhances the texture.
- Chill the Dough: Place a sheet of parchment paper in a container. Transfer the kneaded dough onto the parchment paper, wrap it, and refrigerate for at least one hour to allow it to set.
- Shape the Mochi: Once chilled, dust your work surface generously with cooked glutinous rice flour, and lightly coat the watermelon mochi as well.Cut the dough into small pieces. Your watermelon mochi is now ready to enjoy!