Watermelon Mochi Recipe

Introduction

Watermelon mochi is a delightful, chewy treat that captures the fresh, sweet flavor of watermelon wrapped in a soft glutinous rice dough. It’s a refreshing snack perfect for summer or any time you crave a light dessert.

Ingredients

• 1 cup glutinous rice flour (also called mochiko)
• 3/4 cup fresh watermelon juice (blended and strained)
• 1/4 cup granulated sugar (adjust if watermelon is very sweet)
• As needed, cornstarch or potato starch (for dusting)

Instructions

1. Step 1: Blend fresh watermelon and strain to extract about 3/4 cup of juice, removing any pulp.
2. Step 2: In a mixing bowl, whisk together the glutinous rice flour, granulated sugar, and the watermelon juice until smooth and well combined.
3. Step 3: Microwave the mixture in a microwave-safe bowl for about 2 minutes, stir, then microwave again in 30-second intervals until the dough turns glossy and slightly translucent.
4. Step 4: Dust your hands and work surface generously with cornstarch or potato starch. Once the dough is cool enough to handle, shape it into small balls or desired shapes.

Tips & Variations

• Use ripe, sweet watermelon for maximum flavor and adjust sugar accordingly to avoid overly sweet mochi.
• Dusting generously with starch prevents sticking and makes shaping easier.
• Try adding a small piece of fresh fruit or sweet filling inside each mochi ball for a fun surprise.

Storage

Store watermelon mochi in an airtight container at room temperature for up to one day. Because of the fresh juice, they are best eaten fresh and do not freeze well. If refrigerated, the texture may harden but can be softened slightly by warming briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled watermelon juice instead of fresh?

Fresh watermelon juice is best for flavor and freshness, but if you use bottled juice, make sure it has no added sugars or preservatives for the best results.

How do I prevent the mochi from sticking?

Generously dust your hands and the work surface with cornstarch or potato starch before shaping. This prevents sticking and helps keep the mochi smooth and easy to handle.

Watermelon Mochi Recipe

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Watermelon Mochi is a delightful fusion treat that combines the chewy texture of traditional Japanese mochi with the refreshing sweetness of fresh watermelon juice. This easy-to-make dessert relies on glutinous rice flour and a simple microwave cooking process to create soft, glossy mochi balls dusted with starch for a non-sticky finish. Perfect for summer parties or a refreshing snack, these watermelon mochi offer a unique fruity twist on a beloved classic.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 12 mochi balls 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Glutinous rice flour (also called mochiko)
• 3/4 cup Fresh watermelon juice (blended and strained)
• 1/4 cup Granulated sugar (adjust depending on the sweetness of the watermelon)
• As needed Cornstarch or potato starch (for dusting)

Instructions

1. Juice: Begin by blending fresh watermelon chunks thoroughly and then strain the juice to remove any pulp or seeds, ensuring you have 3/4 cup of smooth watermelon juice.
2. Mix: In a mixing bowl, whisk together the glutinous rice flour and granulated sugar until well combined. Gradually add the fresh watermelon juice while continuously whisking to create a smooth, lump-free batter.
3. Cook: Transfer the mixture to a microwave-safe bowl. Microwave the mixture on high for about 2 minutes. Remove and stir vigorously, then microwave again for another 1 to 2 minutes until the mixture becomes thick and glossy, indicating it has turned into a sticky mochi dough.
4. Shape: Dust your work surface and hands generously with cornstarch or potato starch to prevent sticking. Scoop portions of the mochi dough, dust again, and shape into smooth, round balls.

Notes

• Adjust sugar quantity based on the sweetness of the watermelon juice for balanced flavor.
• Use cornstarch or potato starch liberally when handling mochi to prevent stickiness.
• Microwave times may vary depending on your appliance; watch closely to achieve the glossy texture.
• Store mochi at room temperature in an airtight container and consume within a day or two for optimal freshness.

Keywords: Watermelon mochi, mochi recipe, Japanese dessert, fruit mochi, glutinous rice flour dessert, microwave mochi