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Watermelon Mochi Recipe

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This Watermelon Mochi recipe combines the juicy sweetness of fresh watermelon with the chewy texture of traditional glutinous rice flour mochi. Using a simple microwave technique, the dough is made smooth and elastic with added butter, then chilled and dusted with cooked glutinous rice flour to prevent sticking. Perfectly refreshing and chewy, these watermelon mochi pieces are a delightful treat to enjoy as a dessert or snack, highlighting the vibrant flavor of watermelon in a creative way.

Ingredients

Main Ingredients

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

Instructions

  1. Preparing the Watermelon: Choose a ripe watermelon and cut it in half. Slice each half into strips and remove the flesh from the rind. Place the watermelon flesh into a blender and blend until smooth. Measure out 300 g of watermelon juice for the mochi, reserving any remaining juice for other uses.
  2. Mixing the Ingredients: In a large bowl, combine 230 g glutinous rice flour, 65 g cornstarch, 40 g sugar, and 300 g watermelon juice. Mix well until fully combined, then sift the mixture once to ensure a smooth texture.
  3. Microwaving the Mochi Dough: Cover the bowl with plastic wrap, poking a few small holes with a toothpick to release steam. Microwave on high for 5 minutes to cook the dough.
  4. Incorporating Butter and Kneading: After microwaving, add 30 g butter to the hot mochi mixture. Allow it to cool to room temperature, then knead the dough for about 5 minutes until the butter is evenly incorporated and the dough becomes smooth and elastic.
  5. Shaping and Chilling: Transfer the mochi dough into a container lined with parchment paper and use your hands to flatten its surface. Refrigerate the dough for at least 3 hours until it is firm.
  6. Final Preparation: Once chilled, dust the mochi surface with cooked glutinous rice flour to prevent sticking. Cut the mochi into strips, then slice into bite-sized pieces ready to serve.

Notes

  • Use ripe watermelon for maximum sweetness and flavor.
  • Cooked glutinous rice flour is essential for dusting to prevent the sticky mochi dough from adhering to surfaces and hands.
  • The microwave cooking method speeds up preparation but ensure to cover the bowl properly to avoid drying out.
  • Kneading the mochi dough well is key to a smooth, elastic texture.
  • Refrigerate the dough sufficiently to make cutting and handling easier.

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