Watermelon Mochi Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/watermelon-mochi-recipe/
