Name: Watermelon Mochi Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
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)

Watermelon Mochi Recipe

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4 from 11 reviews

Watermelon Mochi is a delightful, chewy, and refreshing Japanese-inspired dessert made with glutinous rice flour and fresh watermelon juice. This sweet treat combines the natural fruity flavor of watermelon with the signature soft, sticky texture of mochi, perfect for a light dessert or snack during warm weather.

Author: Grace
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
Category: Dessert
Method: Microwaving
Cuisine: Japanese
Diet: Vegetarian

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)

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Instructions

Juice: Start by blending fresh watermelon pieces until smooth, then strain the blended watermelon through a fine mesh sieve to extract the juice, ensuring a smooth liquid base free of pulp.
Mix: In a mixing bowl, whisk together 1 cup of glutinous rice flour, 1/4 cup granulated sugar, and 3/4 cup fresh watermelon juice until the mixture is smooth and free of lumps.
Cook: Transfer the mixture to a microwave-safe bowl and cook in the microwave in short bursts of 30 seconds, stirring between each interval. Continue until the mixture becomes thick, sticky, and glossy, resembling mochi dough. This typically takes about 3-4 minutes total.
Shape: Dust a clean surface with cornstarch or potato starch to prevent sticking. Transfer the mochi dough onto the surface and dust the top with more starch. Divide into small portions and shape each portion into smooth balls or desired shapes.

Notes

Adjust the amount of granulated sugar based on the sweetness of the watermelon juice for balanced flavor.
Use plenty of cornstarch or potato starch for dusting to prevent sticking while shaping the mochi.
Consume the mochi fresh for the best chewy texture; refrigerating may harden it.
Feel free to experiment with other fresh fruit juices for variations of this mochi dessert.

Find it online: https://cookedbygrace.com/watermelon-mochi-recipe/