Description
Watermelon Mochi is a refreshing twist on traditional Japanese mochi, combining the chewy texture of glutinous rice flour with the natural sweetness and vibrant flavor of watermelon. Perfect for summer, this treat is light, fruity, and visually stunning, making it ideal for gatherings or as a fun homemade dessert.
Ingredients
Scale
- 1 ripe watermelon
- 230 g glutinous rice flour
- 65 g cornstarch
- 40 g sugar
- 300 g watermelon juice (from blended watermelon)
- 30 g butter
- Cooked glutinous rice flour (for dusting)
Instructions
- Cut the watermelon in half, scoop out the flesh, and remove seeds. Blend until smooth to yield 300 g juice.
- In a large bowl, mix glutinous rice flour, cornstarch, and sugar.
- Gradually stir in the watermelon juice until well combined. For smoother texture, sift the mixture.
- Cover with plastic wrap, poke small holes, and microwave on high for 5 minutes.
- While hot, stir in the butter until melted and fully incorporated.
- Let the dough cool to room temperature, then knead for about 5 minutes until smooth and elastic.
- Transfer to a parchment-lined container, flatten, and refrigerate for at least 3 hours.
- Dust surface with cooked glutinous rice flour, cut into strips, then into bite-sized pieces, and roll lightly to prevent sticking.
Notes
- Use a ripe watermelon for the sweetest, most flavorful juice.
- Sift dry ingredients before mixing for a smoother dough.
- Avoid overheating in the microwave to keep dough chewy and moist.
- Store in an airtight container for up to 3 days in the refrigerator.
- Best served chilled for a refreshing summer dessert.
Nutrition
- Serving Size: 1 portion
- Calories: 724.5
- Sugar: 40 g
- Sodium: 20 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 145 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg