Soft Watermelon Mochi

$To make soft watermelon mochi, gather the following key ingredients: - 1 cup glutinous rice flour (this is also known as mochi flour) - 1/4 cup sugar - 1/2 cup water - 1/2 cup fresh watermelon juice (be sure to strain it) - 1/4 cup cornstarch (this is for dusting) - Fresh watermelon cubes (these will be your filling) These ingredients work together to create a chewy and tasty mochi that bursts with fresh watermelon flavor. You can customize your mochi with these optional ingredients: - Sweetened red bean paste (this adds a nice sweetness) Adding this ingredient can give a unique twist to your mochi. The sweet red bean pairs well with the watermelon. If you need to make swaps, here are some ideas: - Use regular rice flour if you can’t find glutinous rice flour. Your mochi will be a bit different, but still tasty. - If you don’t have fresh watermelon juice, you can use store-bought juice. Just make sure it's pure and without added sugars. - For a dusting alternative, try using potato starch or tapioca starch instead of cornstarch. These substitutions ensure you can enjoy soft watermelon mochi no matter what you have on hand! {{ingredient_image_1}} To start, grab a medium bowl. Add 1 cup of glutinous rice flour and 1/4 cup of sugar. Mix them well with a whisk. Next, slowly pour in 1/2 cup of water and 1/2 cup of fresh watermelon juice. Stir until the batter is smooth and lump-free. This step is key for soft and chewy mochi. Now, transfer the batter into a microwave-safe bowl. Cover this bowl with a damp cloth. This helps keep the moisture in while cooking. Microwave the mixture on high for 2 to 3 minutes. Stop halfway to stir the batter. You want it to be translucent and slightly puffy when done. Be careful when removing the hot bowl. Let the dough cool for a few minutes until it is safe to touch. Dust a clean surface with cornstarch. This helps avoid sticking later. Carefully place the mochi dough on the dusted surface. Once the dough is cool, it’s time to shape it. Divide the dough into small pieces, about 1 tablespoon each. Flatten each piece into a round disc. Make sure they are not too thick. Now, take a small cube of fresh watermelon and place it in the center of each disc. If you want extra sweetness, you can add a bit of sweetened red bean paste too. Fold the edges of the dough over the filling. Pinch the edges to seal them tightly. After sealing, gently roll the filled mochi in your hands. This makes them nice and round. To prevent sticking, dust the finished mochi with more cornstarch. This keeps them looking great and easy to handle. For a lovely presentation, serve the mochi on a colorful plate. You can sprinkle a bit more cornstarch on top. Adding mini watermelon slices as a garnish makes it pop! Enjoy your soft watermelon mochi chilled for the best flavor. It’s a refreshing treat that’s sure to impress! To get soft and chewy mochi, use glutinous rice flour. This flour gives mochi its unique texture. Mix the flour and sugar well before adding liquids. Gradually add water and watermelon juice. Stir until smooth and free of lumps. Microwave the mixture until it turns translucent. This step is key for the perfect texture. Let it cool slightly before handling. One mistake is not stirring the mixture halfway. This can lead to uneven cooking. Another error is using too much water. It can make your mochi too sticky. Be careful when handling hot dough; always let it cool first. Lastly, don’t skip dusting with cornstarch. This will prevent sticking and help keep your mochi smooth. Serve your watermelon mochi on a colorful plate. Dust it lightly with cornstarch for a pretty look. Garnish with mini watermelon slices to add freshness. I love to chill them for a bit before serving. This makes the flavors pop even more. Enjoy your mochi as a fun treat for family and friends! Pro Tips Use Fresh Watermelon: For the best flavor, use ripe and juicy watermelon to extract the juice. This ensures your mochi has a vibrant taste. Microwave Timing: Microwave times can vary based on your appliance. Start with shorter intervals and check the consistency to avoid overcooking. Sealing the Mochi: Make sure to pinch the edges tightly after adding the filling to prevent it from leaking during cooking. Chill Before Serving: For a refreshing treat, chill the mochi in the refrigerator for at least 30 minutes before serving. {{image_2}} You can make a vegan version of soft watermelon mochi with ease. The main ingredients are already plant-based. Just use natural sugar instead of regular sugar. This small swap keeps the mochi sweet and vegan-friendly. The texture stays just as soft and chewy. Follow the same steps in the original recipe, and you will have a delicious treat that everyone can enjoy. If you need a gluten-free version, it’s simple! Use glutinous rice flour, which is already gluten-free. Make sure to check your sugar and cornstarch brands too. Some brands may mix in gluten. The rest of the recipe stays the same. Your mochi will still be soft and yummy. This version is great for those who avoid gluten. You can get creative with different flavors! Instead of watermelon juice, try using fresh mango or strawberry juice. You can also mix in some matcha for a green tea twist. For a fun touch, add little bits of coconut or chocolate. Each flavor adds its unique taste. Experimenting with flavors makes mochi fun and exciting! To keep your soft watermelon mochi fresh, place them in an airtight container. You can also use a plastic wrap to cover them. Make sure they are not stacked on top of each other to avoid sticking. Store them in the fridge if you plan to eat them within a week. If you want to enjoy the mochi warm, you can reheat them. Place the mochi on a microwave-safe plate. Heat them for about 10-15 seconds. Check if they are warm enough. Be careful not to overheat, as they can become tough. Soft watermelon mochi can last up to one week in the fridge. If you freeze them, they can last for about three months. To thaw, simply leave them in the fridge overnight. Enjoy them cold or at room temperature for the best taste. Yes, you can use bottled watermelon juice. Just make sure it is pure and without added sugars. Fresh juice tastes best, but bottled juice works in a pinch. The flavor will be a bit different, but still tasty. You can tell the mochi is cooked when it looks translucent and puffy. Microwave it for about 2-3 minutes. Stop halfway to stir it; this helps it cook evenly. If it feels firm and no wet batter remains, it's done! If you don’t have cornstarch, try using potato starch or rice flour. Both options prevent sticking and work well. You can also use icing sugar, but it may make the mochi sweeter. Soft Watermelon Mochi is a fun treat to make. We covered essential and optional ingredients to help you personalize it. You learned how to prepare mochi dough and fill it with sweetness. Our tips and tricks showed you how to avoid mistakes and achieve the best texture. You can also try vegan or gluten-free versions. Remember, proper storage keeps your mochi fresh. Dive in and enjoy the process. Making this tasty snack is rewarding. Enjoy every bite and impress your friends!$

A delightful and chewy dessert made with glutinous rice flour and fresh watermelon juice, filled with juicy watermelon cubes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine Japanese

Servings 8

Calories 150 kcal

Ingredients

1 cup glutinous rice flour (mochi flour)
1/4 cup sugar
1/2 cup water
1/2 cup fresh watermelon juice (strained)
1/4 cup cornstarch (for dusting)
to taste cup fresh watermelon cubes (for filling)
to taste cup sweetened red bean paste (for added sweetness)

Instructions

In a medium bowl, whisk together the glutinous rice flour and sugar.
Gradually add water and watermelon juice to the mixture, stirring until you have a smooth batter without any lumps.
Pour the batter into a microwave-safe bowl or dish. Cover the dish with a damp cloth.
Microwave the mixture on high for 2-3 minutes until it becomes translucent and slightly puffy. Stop and stir halfway to ensure even cooking.
Carefully remove the hot dish, and let it cool for a few minutes until it's safe to handle.
Dust a clean surface with cornstarch and carefully transfer the mochi dough onto it.
Divide the dough into small pieces (about 1 tablespoon each). Flatten each piece into a disc.
Place a small cube of fresh watermelon (and red bean paste if using) in the center of each disc, fold the edges over the filling, and pinch to seal.
Gently roll the filled mochi between your palms to form a smooth ball.
Dust the finished mochi with additional cornstarch to prevent sticking.

Notes

Serve chilled for the best flavor and presentation.

Keyword dessert, glutinous rice, mochi, watermelon