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!