I always look for light, refreshing desserts in summer, and this watermelon mochi is one I make on repeat. It’s soft, stretchy, and naturally sweet from real watermelon juice. No oven, no steaming—just one pan and a few simple steps. If you love chewy desserts without heavy sweetness, this one is a must-try.
This recipe uses fresh watermelon juice instead of artificial flavoring, giving the mochi a clean, fruity taste and a beautiful natural color. The texture is bouncy, smooth, and lightly elastic, making it perfect as a summer snack, afternoon treat, or kid-friendly dessert.
If you enjoy soft, chewy mochi desserts made with real ingredients, you might also love Fresh Milk Mochi—a classic, creamy version with a rich milk aroma and the same satisfying stretchy texture.
Contents
Why You’ll Love This Recipe
- Made with real watermelon juice, not extracts
- Soft, chewy, and lightly stretchy texture
- No oven or steamer needed—one pan only
- Naturally refreshing and not overly sweet
- Beginner-friendly with a high success rate
Ingredients
Note: Units are listed before each ingredient, as requested.
- 600g fresh watermelon flesh (to yield 300g strained juice)
- 150g glutinous rice flour
- 20g sugar (adjust to taste or omit if watermelon is very sweet)
- 50g cornstarch
- 20g neutral cooking oil (corn oil or canola oil)
- as needed cooked glutinous rice flour (for dusting and anti-stick)
Instructions
Prepare the watermelon juice
Remove the rind and seeds from the watermelon. Blend the flesh until smooth, then strain through a fine sieve to remove pulp. Measure out 300g smooth watermelon juice and set aside.
Mix the batter
In a large bowl, combine glutinous rice flour, sugar, and cornstarch. Add the oil and 300g watermelon juice. Whisk until completely smooth and free of lumps.
Cook the mochi dough
Pour the mixture into a non-stick pan. Cook over low heat, stirring constantly with a silicone spatula. After 3–5 minutes, the mixture will thicken and come together into a smooth, elastic dough that no longer sticks to the pan.
Stretch and knead
Transfer the dough to a surface dusted with cooked glutinous rice flour. Gently stretch and fold the dough 3–5 times to improve elasticity.
Shape and serve
Once cool enough to handle, roll into logs and cut into small pieces, or shape into bite-sized balls. Serve immediately, or coat with roasted soybean flour or shredded coconut if desired.
Frequently Asked Questions
Can I use store-bought watermelon juice?
Freshly squeezed juice is strongly recommended. Store-bought juice often contains added water or sugar, which affects texture and flavor.
Why must the heat be low?
High heat can scorch the batter and create lumps. Low, steady heat ensures a smooth, elastic mochi dough.
Why strain the watermelon juice?
Straining removes pulp and fiber, giving the mochi a smoother, more refined texture.
Can I refrigerate the mochi?
Mochi is best eaten fresh. Refrigeration will make it firm. If chilled, microwave for about 10 seconds to soften before eating.
Can I reduce the sugar?
Yes. If your watermelon is very sweet, the sugar can be reduced or completely omitted.
Summer-Only Watermelon Mochi (Soft, Chewy & Naturally Sweet)
Ingredients
- 600 g fresh watermelon flesh to yield 300g strained juice
- 150 g glutinous rice flour
- 20 g sugar adjust to taste or omit if watermelon is very sweet
- 50 g cornstarch
- 20 g neutral cooking oil corn oil or canola oil
- as needed cooked glutinous rice flour for dusting and anti-stick
Instructions
Prepare the watermelon juice
- Remove the rind and seeds from the watermelon. Blend the flesh until smooth, then strain through a fine sieve to remove pulp. Measure out 300g smooth watermelon juice and set aside.
Mix the batter
- In a large bowl, combine glutinous rice flour, sugar, and cornstarch. Add the oil and 300g watermelon juice. Whisk until completely smooth and free of lumps.
Cook the mochi dough
- Pour the mixture into a non-stick pan. Cook over low heat, stirring constantly with a silicone spatula. After 3–5 minutes, the mixture will thicken and come together into a smooth, elastic dough that no longer sticks to the pan.
Stretch and knead
- Transfer the dough to a surface dusted with cooked glutinous rice flour. Gently stretch and fold the dough 3–5 times to improve elasticity.
Shape and serve
- Once cool enough to handle, roll into logs and cut into small pieces, or shape into bite-sized balls. Serve immediately, or coat with roasted soybean flour or shredded coconut if desired.
