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Easy Watermelon Mochi Recipe: Soft, Chewy Summer Treats

Close-up of several bright pink watermelon mochi bites dusted heavily with white powdered sugar on a light plate.
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I am so glad you are here to make this soft and chewy Watermelon Mochi. This refreshing dessert blends juicy fruit flavor with classic Japanese rice dough, making it ideal for homemade mochi bites and light summer sweets.

Ingredients

Scale
  • 1 cup fresh watermelon juice (strained)
  • 1 cup glutinous rice flour (sweet rice flour)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch (for dusting)

Instructions

  1. Prepare the watermelon juice. Measure 1 cup of strained, fresh watermelon juice. If the juice is thin, you can reduce it slightly by simmering it for 5 minutes until you have 1 cup of liquid. Let it cool.
  2. Mix the dough. In a microwave-safe bowl, whisk together the glutinous rice flour and granulated sugar. Gradually whisk in the cooled watermelon juice until you have a smooth, lump-free batter.
  3. Cook the mochi dough. Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Stir the mixture well. Cover and microwave for another 1 minute. Stir again. Continue microwaving in 30-second intervals, stirring between each, until the dough becomes thick, sticky, and translucent (this usually takes 3 to 4 minutes total, depending on your microwave).
  4. Cool the dough. Lightly dust a clean work surface with cornstarch. Carefully scrape the hot mochi dough onto the cornstarch. Dust the top of the dough lightly with more cornstarch.
  5. Shape the mochi. Allow the dough to cool for about 10 minutes until it is safe to handle. Dust your hands with cornstarch. Gently flatten the dough into a rough rectangle. Cut the dough into 12 equal pieces.
  6. Form the bites. Take one piece of dough and gently stretch or roll it into a small ball. If you want a filling, flatten the dough into a small disc, place a small piece of chilled watermelon in the center, and carefully pinch the edges closed around the fruit, rolling it gently into a smooth ball.
  7. Chill and serve. Place the finished Watermelon Mochi bites on a plate dusted with cornstarch to prevent sticking. Chill them in the refrigerator for at least 30 minutes before serving for the best soft, chewy texture.

Notes

  • You can achieve a deeper pink color by adding 1 drop of red food coloring, but fresh watermelon juice provides a lovely natural hue.
  • Store leftover mochi in an airtight container in the refrigerator for up to 2 days. They taste best the day they are made.
  • If you prefer a thicker dough, increase the glutinous rice flour by 1 tablespoon.

Nutrition

Find it online: https://www.purecookingjoy.com/watermelon-mochi-recipe-easy-chewy-summer-treats/

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