Print

Easy, Chewy Watermelon Mochi Recipe (Natural Flavor)

A stack of vibrant pink watermelon mochi dusted with white powder, resting on a small ceramic plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy Watermelon Mochi at home. This easy recipe delivers refreshing, bite-sized summer sweets using natural fruit flavor for a delightful gluten-free Asian dessert.

Ingredients

Scale
  • 1 cup Watermelon Juice (strained and concentrated)
  • 1 cup Glutinous Rice Flour (Mochiko)
  • 1/4 cup Granulated Sugar
  • 1/4 cup Water (or more, for consistency)
  • 1 tablespoon Cornstarch (for dusting)

Instructions

  1. Prepare the Watermelon Juice: Strain 1.5 cups of fresh watermelon juice down to 1 cup of concentrated liquid. You can gently simmer it on low heat to reduce the water content slightly, which deepens the flavor. Let it cool completely.
  2. Mix Dry Ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour and sugar until fully combined.
  3. Combine Wet and Dry: Slowly pour the cooled watermelon juice into the flour mixture while whisking constantly to prevent lumps. Add the 1/4 cup of water, mixing until you have a smooth, pourable batter.
  4. Steam or Microwave the Dough: Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 minute, stir well, and repeat this process (1 minute intervals, stirring in between) until the dough is thick, translucent, and no longer sticky or wet (usually 4-6 minutes total). Alternatively, steam the batter in a covered dish over boiling water for 15-20 minutes until cooked through.
  5. Cool the Dough: Once cooked, let the mochi dough cool slightly until it is warm enough to handle.
  6. Prepare Work Surface: Dust a clean surface or cutting board generously with cornstarch.
  7. Knead and Shape: Transfer the warm dough onto the cornstarch. Dust your hands with more cornstarch and gently knead the dough a few times to incorporate the starch and make it pliable.
  8. Portion the Mochi: Roll the dough into a long log. Cut the log into small, equal pieces. Roll each piece into a small ball to create your bite-sized watermelon mochi treats.
  9. Dust and Serve: Dust the finished mochi lightly with cornstarch to prevent sticking. Serve immediately or chill briefly for a firmer texture.

Notes

  • For a stronger watermelon color without artificial dye, use a small amount of concentrated watermelon puree instead of juice, or add a drop of natural red food coloring if desired.
  • Store leftover mochi in an airtight container at room temperature for up to one day, or refrigerate for up to three days. They taste best the day they are made.
  • If the dough feels too stiff during kneading, wet your hands slightly and work in a tiny bit more water until you achieve a soft, chewy texture.

Nutrition

Find it online: https://frostedfancies.com/watermelon-mochi-recipe-easy-chewy-summer-dessert/