Watermelon Mochi Recipe

Introduction

Watermelon mochi is a delightful treat that combines the chewy texture of mochi with the refreshing flavor of fresh watermelon. It’s a fun, summery dessert that’s both visually appealing and satisfying to make at home.

Ingredients

• 1 ripe watermelon
• 230 g glutinous rice flour
• 65 g cornstarch
• 40 g sugar
• 300 g watermelon juice (blended from watermelon)
• 30 g butter
• Cooked glutinous rice flour (for dusting)

Instructions

1. Step 1: Cut the watermelon in half and scoop out the flesh, removing any seeds. Blend the flesh until smooth to yield 300 g of watermelon juice.
2. Step 2: In a large bowl, combine the glutinous rice flour, cornstarch, and sugar. Gradually add the watermelon juice, stirring continuously until well combined. For a smoother texture, sift the mixture.
3. Step 3: Cover the bowl with plastic wrap, poking small holes to allow steam to escape. Microwave on high for 5 minutes.
4. Step 4: While the mixture is still hot, stir in the butter until fully melted and incorporated. Allow the dough to cool to room temperature, then knead for about 5 minutes until smooth and elastic.
5. Step 5: Transfer the dough to a parchment-lined container, flatten the surface, and refrigerate for at least 3 hours to set.
6. Step 6: Dust the surface with cooked glutinous rice flour to prevent sticking. Cut the chilled dough into strips and then into bite-sized pieces.

Tips & Variations

• Use well-ripened watermelon for the sweetest flavor and brightest color.
• For a firmer mochi, slightly reduce the watermelon juice and add a bit more glutinous rice flour.
• Try adding a pinch of matcha powder to the dough for a subtle green tea twist.
• Dust finished mochi pieces generously to keep them from sticking together.

Storage

Store watermelon mochi in an airtight container in the refrigerator for up to 2 days. Mochi is best enjoyed fresh, but you can gently reheat it in the microwave for 10-15 seconds to soften if it firms up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen watermelon for this recipe?

Fresh watermelon works best as freezing can alter the texture and water content, affecting the mochi’s consistency.

What can I substitute for cooked glutinous rice flour for dusting?

If you don’t have cooked glutinous rice flour, cornstarch or potato starch can be used as alternatives to prevent sticking.

Watermelon Mochi Recipe

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★★★★★

4.6 from 78 reviews

Watermelon Mochi is a delightful summer treat that combines the juicy sweetness of ripe watermelon with the chewy, soft texture of traditional mochi. This recipe features a vibrant pink mochi dough infused with fresh watermelon juice and layered with a smooth buttery finish, making it both visually appealing and deliciously refreshing.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 25 minutes
• Yield: Approximately 20 mochi pieces 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fresh Fruit

• 1 ripe watermelon

Dry Ingredients

• 230 g glutinous rice flour
• 65 g cornstarch
• 40 g sugar
• Cooked glutinous rice flour (for dusting)

Wet Ingredients

• 300 g watermelon juice (blended from watermelon)
• 30 g butter

Instructions

1. Prepare Watermelon: Cut the watermelon in half and scoop out the flesh, removing all seeds. Blend the flesh until smooth to obtain 300 g of fresh watermelon juice.
2. Make Mochi Dough: In a large bowl, combine the glutinous rice flour, cornstarch, and sugar. Gradually pour in the watermelon juice while stirring continuously until the mixture is well combined and smooth. Sift if necessary to achieve a fine texture.
3. Microwave: Cover the bowl with plastic wrap, poking small holes for steam to escape. Microwave on high for 5 minutes to cook the mochi dough.
4. Add Butter: While still hot, stir in the butter until fully melted and mixed. Let the dough cool to room temperature, then knead it for about 5 minutes until smooth and elastic.
5. Chill: Place the dough in a container lined with parchment paper. Flatten the surface and refrigerate for at least 3 hours to allow the mochi to set and become firm enough to handle.
6. Shape: Dust a working surface with cooked glutinous rice flour to prevent sticking. Cut the chilled dough into strips, then cut those strips into bite-sized pieces to form individual mochi.

Notes

• Use ripe, seedless watermelon for the best flavor and color.
• Cooked glutinous rice flour dusting is essential to prevent the mochi from sticking during shaping and serving.
• Microwaving can vary slightly depending on the power of your oven; adjust time as needed to ensure the dough is fully cooked but not overcooked.
• Kneading is crucial for developing the chewy texture characteristic of mochi.
• Store finished mochi in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: watermelon mochi, mochi, watermelon dessert, chewy mochi, Japanese dessert, summer mochi, soft mochi, fruit mochi