Watermelon Mochi Recipe
Watermelon Mochi is a delightful summer treat that combines the juicy sweetness of watermelon with the chewy texture of traditional mochi. Made from glutinous rice flour and fresh watermelon juice, this refreshing dessert is both colorful and delicious. Perfectly soft and subtly sweet, watermelon mochi offers a unique twist on classic mochi, capturing the essence of the season in each bite.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 25 minutes
- Yield: About 20-25 mochi pieces 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Fruit
- 1 ripe watermelon
- 300 g watermelon juice (blended from watermelon flesh)
Dry Ingredients
- 230 g glutinous rice flour
- 65 g cornstarch
- 40 g sugar
Other
- 30 g butter
- Cooked glutinous rice flour (for dusting)
Instructions
- Prepare Watermelon: Cut the watermelon in half, scoop out the flesh, and remove any seeds. Blend the flesh in a blender until smooth to produce 300 g of watermelon juice.
- Make Mochi Dough: In a large bowl, mix the glutinous rice flour, cornstarch, and sugar. Gradually add the watermelon juice while stirring continuously until the mixture is well combined. For an extra smooth texture, sift the combined mixture.
- Microwave: Cover the bowl with plastic wrap and poke small holes to allow steam to escape. Microwave on high power for 5 minutes to cook the dough.
- Add Butter: While the mochi mixture is still hot, stir in the butter until fully melted and incorporated. Allow the dough to cool to room temperature, then knead it for about 5 minutes until it becomes smooth and elastic.
- Chill: Transfer the dough to a container lined with parchment paper. Flatten the surface and refrigerate for at least 3 hours to allow the mochi to set properly.
- Shape: Dust a working surface with cooked glutinous rice flour to prevent sticking. Cut the chilled mochi dough into strips, then cut those strips into bite-sized pieces ready for serving.
Notes
- Ensure to remove all seeds from the watermelon flesh before blending to achieve a smooth texture.
- Sifting the mochi mixture before microwaving helps avoid lumps and creates a smoother mochi.
- Use cooked glutinous rice flour for dusting to prevent the mochi from sticking to surfaces and hands.
- Kneading the dough after it cools improves the chewiness and elasticity of the mochi.
- You can refrigerate the finished mochi pieces in an airtight container for up to 2 days, but they are best enjoyed fresh.
Keywords: watermelon mochi, glutinous rice flour mochi, summer dessert, Japanese dessert, chewy mochi, fruit mochi, easy mochi recipe
Find it online: https://freshrecipehub.com/watermelon-mochi-recipe/
