Description
Delicate and chewy watermelon mochi made with real watermelon juice, offering a fruity twist on a classic glutinous rice treat—perfectly refreshing for summer.
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)
Instructions
- Cut and blend watermelon to yield about 300 g of juice, removing seeds first.
- In a large bowl, whisk glutinous rice flour, cornstarch, and sugar. Gradually mix in watermelon juice until smooth.
- Cover with plastic wrap (poke holes) and microwave on high for 5 minutes until thick and glossy.
- Stir in butter while hot until fully incorporated. Let the dough cool to room temperature.
- Knead the cooled dough for 5 minutes until smooth and elastic.
- Transfer dough to a parchment-lined container, flatten, and refrigerate for at least 3 hours to set.
- Dust surface with cooked glutinous rice flour. Cut chilled dough into bite-sized pieces and roll into mochi balls or flatten as desired.
Notes
- Fresh juice yields best flavor and color—avoid bottled if possible.
- Use plenty of cooked glutinous rice flour for non-stick handling.
- Chilling improves firmness and makes shaping easier.
- Adjust sugar based on watermelon sweetness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 mochi piece
- Calories: 50
- Sugar: 3g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 2mg
