Summer-Only Watermelon Mochi (Soft, Chewy & Naturally Sweet)
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.
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.