Description
This Watermelon Mochi recipe blends the refreshing flavor of ripe watermelon with the chewy texture of traditional Japanese mochi. Using glutinous rice flour and fresh watermelon juice, the mochi is steamed in the microwave for a quick yet satisfying treat. Perfect for summer, these bite-sized mochi pieces offer a fruity twist on a classic dessert, with an elastic texture and natural sweetness.
Ingredients
Scale
Fresh Ingredients
- 1 ripe watermelon
- 300 g watermelon juice (blended from watermelon)
- 30 g butter
Dry Ingredients
- 230 g glutinous rice flour
- 65 g cornstarch
- 40 g sugar
- Cooked glutinous rice flour (as needed for dusting)
Instructions
- Prepare Watermelon Juice: Slice the watermelon in half and scoop out the flesh, carefully removing any seeds. Place the flesh into a blender and blend until smooth to yield 300 g of watermelon juice for the mochi recipe.
- Mix Dry Ingredients: In a large mixing bowl, combine the glutinous rice flour, cornstarch, and sugar, stirring well to evenly distribute all ingredients.
- Combine Juice and Dry Mix: Gradually add the blended watermelon juice to the dry mixture, stirring continuously until a smooth, lump-free batter forms. For a finer texture, sift the mixture before proceeding.
- Cook Mochi Batter: Cover the bowl with plastic wrap and poke small holes to allow steam to escape. Microwave the batter on high for 5 minutes, or until it starts to set and becomes glossy.
- Incorporate Butter and Knead: While hot, add butter and mix until fully melted and combined. Let the dough cool to room temperature, then knead by hand for about 5 minutes until elastic and smooth.
- Chill Mochi Dough: Transfer the dough to a parchment-lined container, flatten evenly, cover, and refrigerate for at least 3 hours to set and develop chewiness.
- Shape and Finish Mochi Pieces: Dust a work surface with cooked glutinous rice flour to prevent sticking, cut the dough into strips then bite-sized pieces, and toss each piece lightly in more cooked glutinous rice flour to finish.
Notes
- Using cooked glutinous rice flour for dusting prevents the mochi from sticking without altering flavor.
- Ensure all seeds are removed from the watermelon to avoid unwanted texture in the mochi.
- Microwave cooking time may vary depending on your microwave’s wattage; adjust accordingly.
- Kneading is important for developing the chewy texture classic to mochi.
- Refrigeration time is essential; do not skip as it helps mochi firm up properly.
