Name: Watermelon Mochi
Prep time: 20 min
Cook time: 5 min
Total time: PT-487125H18M9S
Cuisine: Japanese-Inspired
Ingredients: 1 ripe watermelon (to produce approximately 300 g of juice); 230 g glutinous rice flour; 65 g cornstarch; 40 g sugar; 300 g watermelon juice (blended from the watermelon); 30 g butter; Extra cooked glutinous rice flour (for dusting and handling)

Jump to Recipe·Leave a Review

Short Description

Delicate and chewy watermelon mochi captures the vibrant sweetness of summer. These pastel pink treats feature a soft, glutinous exterior infused with real watermelon juice—perfectly refreshing and irresistibly fun.

Why You’ll Love This Recipe

Watermelon mochi combines fruity freshness with pillowy texture. Made with real watermelon juice and lightly sweetened, these dainty bites are visually stunning, unique, and perfect for sharing or imaginative snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 ripe watermelon (to produce approximately 300 g of juice)
• 230 g glutinous rice flour
• 65 g cornstarch
• 40 g sugar
• 300 g watermelon juice (blended from the watermelon)
• 30 g butter
• Extra cooked glutinous rice flour (for dusting and handling)

Directions

Prepare Watermelon
- Cut the watermelon in half and scoop out the flesh, removing seeds.
- Blend the flesh until smooth to yield about 300 g of juice.
Make Mochi Dough
- In a large bowl, whisk together glutinous rice flour, cornstarch, and sugar.
- Gradually pour in the watermelon juice, stirring continuously until a smooth mixture forms. For best texture, sift the combined dry and wet mixture once mixed.
Microwave
- Cover the bowl tightly with plastic wrap, poking small holes to vent steam.
- Microwave on high for 5 minutes. The mixture should thicken and become glossy.
Add Butter
- Working while the dough is 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.
Chill
- Line a container with parchment paper and transfer the dough inside. Flatten the surface.
- Refrigerate for at least 3 hours to allow the dough to set firmly.
Shape
- Lightly dust your work surface with cooked glutinous rice flour to prevent sticking.
- Remove chilled dough and cut into strips, then divide into bite-sized pieces.
- Roll each piece into a smooth round mochi ball or flatten slightly.

Servings And Timing

Makes approximately 30–32 small mochi pieces, depending on size.
Prep time: ~20 minutes (blending, mixing, microwaving, kneading).
Chill time: ~3 hours minimum.
Total active time: ~20 minutes + chill time.

Variations

Fruit Alternatives: Try strawberry or mango juice for a seasonal variation—adjust sugar depending on sweetness.
Flavored Dough: Add a drop of natural food coloring or a hint of matcha powder for a visual twist.
Filled Mochi: Press a small cube of dark chocolate or fruit jam in the center before shaping.
Sweetness Adjustment: If watermelon is extra sweet, reduce sugar to taste.

Storage/Reheating

Store mochi in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2–3 days. Mochi can become slightly firmer in the fridge—allow it to sit at room temperature for 10 minutes before eating. Avoid freezing to preserve chewy texture.

FAQs

Can I use bottled watermelon juice?

Fresh juice gives the best flavor and color. Bottled juice may contain additives and result in a lighter texture or less vibrant hue.

Is cornstarch interchangeable with potato starch or tapioca?

Yes. Potato or tapioca starch may be used in place of cornstarch to achieve a similar chewy texture.

Why microwave instead of steaming?

Microwaving achieves even cooking and smooth texture without special equipment. It’s fast and clean—but you could steam if preferred, adjusting time accordingly.

Can I skip the butter?

Butter adds richness and smoothness. If omitting, the dough may be slightly less tender but still chewy.

Why chill the dough?

Chilling firms the dough, making it easier to handle and shape. Skipping this step may result in sticky, difficult-to-mold mochi.

How can I prevent sticking?

Use plenty of cooked glutinous rice flour when shaping and storing. Handling hands and surface dusted with flour prevents sticking.

Is this gluten‑free?

Yes. The recipe uses glutinous rice flour and cornstarch, which are naturally gluten‑free. Ensure no cross-contamination.

How sweet should the mochi be?

The sugar amount balances the natural watermelon sweetness. Taste the juice and adjust sugar—start with less and add if needed.

Can I make smaller or larger mochi pieces?

Yes. Customize the size based on preference. Just note that chill time remains the same, though smaller pieces may soften faster once served.

Can I freeze watermelon mochi?

Freezing may change texture and make the mochi too hard. It’s best enjoyed fresh or refrigerated for short-term storage.

Conclusion

Watermelon mochi makes a stunning and playful summer dessert—soft, chewy, and brimming with fruity flavor. With minimal ingredients and a simple microwave method, you can enjoy these vibrant treats at home. Customize as desired with fillings or colors, and savor a refreshing twist on traditional mochi for gatherings or personal indulgence.