Watermelon Mochi Recipe
Watermelon Mochi is a delightful and chewy Japanese dessert made from glutinous rice flour and fresh watermelon juice. This vibrant pink treat combines the natural sweetness and refreshing flavor of watermelon with the classic chewy texture of mochi, making it a perfect summer dessert. The recipe involves blending and straining fresh watermelon juice, mixing it with mochiko and sugar, cooking the mixture until glossy in the microwave, and shaping it into dusted, bite-sized balls.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: Approximately 12 small mochi pieces 1x
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Watermelon Mochi Ingredients
- 1 cup Glutinous rice flour (Also called mochiko)
- 3/4 cup Fresh watermelon juice (Blended and strained juice)
- 1/4 cup Granulated sugar (Adjust if watermelon is sweet)
- As needed tbsp Cornstarch or potato starch (For dusting)
Instructions
- Juice: Begin by blending fresh watermelon chunks to extract juice. Use a blender to create a smooth puree, then strain the juice through a fine mesh sieve to remove pulp and seeds, ensuring a smooth liquid base for the mochi.
- Mix: In a mixing bowl, whisk together the glutinous rice flour, granulated sugar, and the freshly strained watermelon juice until the batter is smooth and free of lumps. Adjust sugar quantity based on the sweetness of the watermelon to maintain balanced flavor.
- Cook: Transfer the batter to a microwave-safe bowl. Microwave the mixture on high in 30-second intervals, stirring well between each interval, until the mochi dough becomes shiny, glossy, and slightly translucent. This process usually takes about 1.5 to 2 minutes total.
- Shape: Dust a clean work surface and your hands lightly with cornstarch or potato starch to prevent sticking. Once the cooked mochi dough is cool enough to handle yet still warm, pull off small portions and shape them into smooth, round balls or discs. Dust each piece with extra starch to keep them from sticking together.
Notes
- Use ripe, sweet watermelon for the best flavor in your mochi.
- If you don’t have a microwave, you can cook the mixture on the stovetop over low heat while stirring continuously until it thickens and becomes glossy.
- Adjust sugar to taste depending on watermelon sweetness and personal preference.
- Keep your hands and surface well dusted with starch to prevent the mochi from sticking.
- Store leftovers in an airtight container at room temperature and consume within one day for the best texture.
Keywords: Watermelon mochi, mochi dessert, glutinous rice flour dessert, Japanese sweets, summer treats
Find it online: https://trendytasterecipes.com/watermelon-mochi-recipe/
