Watermelon Mochi Recipe
Introduction
Watermelon mochi is a delightful and refreshing twist on the traditional Japanese treat. Combining the sweet, juicy flavor of watermelon with the chewy texture of mochi, this recipe is perfect for warm days or anytime you want a light, fruity dessert.
Ingredients
- 1 cup Glutinous rice flour (also called mochiko)
- 3/4 cup Fresh watermelon juice (blended and strained)
- 1/4 cup Granulated sugar (adjust based on the sweetness of the watermelon)
- As needed Cornstarch or potato starch (for dusting)
Instructions
- Step 1: Blend fresh watermelon and strain the juice to remove any pulp or seeds.
- Step 2: In a bowl, whisk together the glutinous rice flour, granulated sugar, and the fresh watermelon juice until smooth.
- Step 3: Microwave the mixture in a microwave-safe bowl for about 1 minute, then stir. Repeat microwaving in 30-second intervals, stirring between each, until the dough becomes glossy and slightly translucent.
- Step 4: Dust your work surface and hands with cornstarch or potato starch. Transfer the mochi dough onto the surface and shape it into small balls or desired shapes while still warm.
Tips & Variations
- If the watermelon is very sweet, reduce the sugar to avoid overly sweet mochi.
- For a fun twist, add small bits of fresh watermelon or mint into the dough before cooking.
- Use potato starch if you prefer a less powdery texture on the surface compared to cornstarch.
Storage
Store watermelon mochi in an airtight container at room temperature for up to one day. Because of the fresh fruit juice, it’s best eaten fresh. For longer storage, refrigerate and bring to room temperature before serving, though the texture may become firmer. Avoid freezing, as it can alter the mochi’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use watermelon puree instead of juice?
It’s better to use strained juice to avoid excess moisture and pulp, which can affect the texture. If using puree, make sure to strain it well or reduce the quantity slightly.
Can I substitute microwave cooking with steaming?
Yes, you can steam the mochi mixture for about 10–15 minutes until it becomes glossy and sticky. Stir midway to ensure even cooking.
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Watermelon Mochi Recipe
- Total Time: 14 minutes
- Yield: 12 mochi balls 1x
- Diet: Vegetarian
Description
This Watermelon Mochi recipe is a delightful and refreshing twist on traditional mochi, using fresh watermelon juice to impart a subtle fruity flavor. Made with glutinous rice flour and sweetened lightly with sugar, these soft, chewy mochi balls are perfect for a summer dessert or a unique snack. The recipe uses a simple microwave cooking method to create a glossy mochi dough that’s fun to shape and dusted with starch to prevent sticking.
Ingredients
Ingredients
- 1 cup Glutinous rice flour (Also called mochiko)
- 3/4 cup Fresh watermelon juice (Blended and strained juice)
- 1/4 cup Granulated sugar (Adjust if watermelon is sweet)
- As needed tbsp Cornstarch or potato starch (For dusting)
Instructions
- Juice: Begin by blending fresh watermelon pieces until smooth, then strain the juice through a fine mesh sieve to remove pulp and seeds, ensuring a smooth liquid base for the mochi.
- Mix: In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and freshly prepared watermelon juice until the mixture is smooth and free of lumps.
- Cook: Microwave the mixture on high for 1 minute, then stir. Repeat microwaving in 30-second intervals, stirring each time, until the mixture becomes thick and glossy, typically around 3-4 minutes total.
- Shape: Dust a clean surface and your hands generously with cornstarch or potato starch. Transfer the mochi dough onto the prepared surface, dust with more starch, and allow it to cool slightly so it’s easier to handle. Pinch off small portions and roll them into balls or your desired shapes, coating each piece with starch to prevent sticking.
Notes
- The sweetness of the watermelon varies, so adjust the sugar quantity according to your taste.
- Use fresh watermelon juice for the best flavor; canned or bottled juices may alter texture and taste.
- Be generous with starch when shaping to prevent sticking.
- Mochi is best enjoyed fresh but can be stored in an airtight container at room temperature for a day.
- Microwave times may vary depending on your appliance; keep an eye on the mixture’s consistency.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
Keywords: Watermelon mochi,glutinous rice flour dessert,microwave mochi,fruit mochi recipe,Japanese dessert,winter melon mochi,quick mochi recipe
