Watermelon Mochi
This watermelon mochi is soft, chewy, refreshing, and so fun to make! Fresh watermelon juice gives the mochi a light fruity flavor and beautiful summer twist. Chill it until firm, slice it into bite-sized pieces, and enjoy a cool Japanese-inspired dessert that is perfect for hot days.
Servings: 2
Ingredients
- 1 watermelon
- 230 grams glutinous rice flour
- 65 grams cornstarch
- 40 grams sugar
- 300 grams watermelon juice
- 30 grams butter
- 2 tbsp cooked glutinous rice flour for dusting
Instructions
- Cut the watermelon in half, slice it into strips, remove the flesh from the rind, and blend the watermelon flesh until smooth.
- Measure out 300 grams of watermelon juice and add it to a large mixing bowl with the glutinous rice flour, cornstarch, and sugar.
- Mix until smooth and fully combined, then sift the mixture once to remove any lumps.
- Cover the bowl with plastic wrap, poke a few holes in the top with a toothpick, and microwave on high for 5 minutes.
- Carefully remove the hot mochi mixture from the microwave, add the butter, and let it cool to room temperature.
- Knead and stretch the mochi dough for about 5 minutes, until the butter is fully mixed in and the dough is smooth and elastic.
- Line a container with parchment paper, transfer the mochi dough into it, flatten the top, and refrigerate for at least 3 hours or until firm.
- Dust the chilled mochi with 2 tablespoons cooked glutinous rice flour, then cut it into strips and slice into bite-sized pieces. Serve chilled.
Notes
- Make sure to let the mochi cool before kneading so it is easier and safer to handle.
- Dust the mochi well with cooked glutinous rice flour before slicing to keep the pieces from sticking together.