Description
Watermelon Mochi is a delightful Japanese-inspired dessert that combines the chewy texture of glutinous rice flour with the refreshing sweetness of watermelon juice. This gluten-free, vegan treat is perfect for summer and features a fun watermelon look with optional food coloring and mini chocolate chips or black sesame seeds mimicking watermelon seeds.
Ingredients
Scale
Mochi Dough
- 1 cup glutinous rice flour (mochiko)
- ¾ cup watermelon juice (strained)
- ¼ cup granulated sugar
- Cornstarch or potato starch for dusting
- Optional: pink and green food coloring for a watermelon look
- Optional: mini chocolate chips or black sesame seeds for “seeds”
Instructions
- Mix Ingredients: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and strained watermelon juice until the batter is smooth and consistent. Add a drop of pink food coloring if you desire a vibrant watermelon hue.
- Microwave Cooking: Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 1 minute. Stir the mixture thoroughly to ensure even cooking.
- Continue Cooking: Microwave the mochi batter in 30-second intervals, stirring in between each interval, until the mixture becomes thick, glossy, and slightly translucent. This should take about 2 to 3 minutes total depending on your microwave.
- Prepare Surface: Dust a clean surface or parchment paper generously with cornstarch or potato starch to prevent sticking.
- Shape Mochi: Transfer the cooked mochi onto the dusted surface and allow it to cool slightly. Once cool enough to handle, dust your hands with cornstarch and flatten the mochi into a thin layer. Cut the flattened mochi into circles or squares using a cookie cutter or knife.
- Decorate: For authentic watermelon aesthetics, optionally add mini chocolate chips or black sesame seeds to the mochi pieces to simulate watermelon seeds. Tint a small portion of extra mochi dough green and wrap it around the edges to mimic watermelon rind.
- Serve: Serve the watermelon mochi at room temperature for the best texture and flavor experience.
Notes
- Use glutinous rice flour (mochiko) specifically, not regular rice flour, to achieve the characteristic chewy texture.
- Use freshly strained watermelon juice for the best flavor and natural sweetness.
- Adjust the amount of sugar according to the sweetness of your watermelon juice.
- Store mochi in an airtight container at room temperature for up to 1 day.
- If refrigerating, bring mochi back to room temperature before serving to restore its soft texture.
