Description

Delight in the refreshing and chewy Watermelon Mochi, a Japanese-inspired dessert featuring sweet rice flour dough infused with fresh watermelon juice. Soft and slightly translucent, these bite-sized mochi are dusted with starch to prevent sticking and can be filled with whipped cream, sweet red bean paste, or small watermelon cubes for added flavor. Perfect as a light, fruity treat, they capture the essence of summer in every bite.

Ingredients

Scale

Mochi Dough

1 cup sweet rice flour (glutinous rice flour)
1/4 cup granulated sugar
3/4 cup watermelon juice (fresh blended watermelon, strained)
1/4 teaspoon salt
A few drops natural red or pink food coloring (optional)

For Dusting and Filling

1/4 cup cornstarch or potato starch for dusting
1/2 cup whipped cream (optional, for filling)
Sweet red bean paste (optional, for filling)
Small watermelon cubes (optional, for filling)

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Instructions

Prepare the Mochi Dough: In a microwave-safe bowl, whisk together the sweet rice flour, granulated sugar, salt, and watermelon juice until smooth with no lumps. If desired, add a few drops of natural red or pink food coloring to enhance the dough’s color.
Microwave Cooking: Loosely cover the bowl and microwave on high for 1 minute. Stir the mixture well, then microwave again for another 1 minute. Stir once more and microwave a final 30 to 60 seconds until the dough becomes thick, sticky, and slightly translucent.
Prepare the Work Surface: Generously dust a clean surface with cornstarch or potato starch. Transfer the hot mochi dough onto the dusted surface and dust the top with additional starch to prevent sticking. Allow it to cool slightly until safe to handle.
Roll and Cut Dough: Roll the dough out to about 1/4 inch thickness. Use a round cutter or a cup to cut small circles from the dough.
Fill and Shape Mochi: Place a small amount of whipped cream, sweet red bean paste, or a tiny watermelon cube in the center of each mochi circle if desired. Carefully fold the edges over the filling and pinch to seal, forming smooth balls.
Final Dusting and Serve: Lightly dust the formed mochi with additional starch to prevent sticking. Serve immediately for the best soft and chewy texture.

Notes

Use sweet rice flour labeled glutinous rice flour to achieve the classic chewy texture.
Straining the watermelon juice is important to remove pulp and ensure a smooth dough.
Mochi is best eaten the same day for optimal softness and freshness.
Store leftovers in an airtight container at room temperature for up to one day.