Description
Watermelon Mochi is a delightful, refreshing Japanese-inspired dessert perfect for summer. Made with glutinous rice flour and fresh watermelon juice, this sweet treat is chewy, fruity, and subtly sweetened, with an optional hint of lemon for brightness. Easy to prepare using a microwave, these bite-sized mochi pieces can be customized with chocolate chips or black sesame seeds to mimic watermelon seeds, making them as fun to look at as they are to eat.
Ingredients
Scale
Main Ingredients
- 1 cup glutinous rice flour (mochiko)
- ¾ cup watermelon juice (strained)
- ¼ cup sugar
- ½ teaspoon lemon juice (optional, for brightness)
For Dusting and Decoration
- Cornstarch or potato starch (for dusting)
- Red or pink food coloring (optional)
- Mini chocolate chips or black sesame seeds (optional, for “seeds”)
Instructions
- Mix Ingredients: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, watermelon juice, and lemon juice (if using) until the mixture is smooth and uniform. Add a drop or two of red or pink food coloring to enhance the watermelon color if desired.
- Microwave Cooking: Loosely cover the bowl with plastic wrap or a microwave-safe plate. Microwave on high for 1 minute, then stir with a wet spatula. Continue microwaving in 30-second intervals, stirring between each session, for 2–3 more times until the mochi dough is thick, sticky, and slightly translucent.
- Prepare Surface: Dust a clean work surface generously with cornstarch or potato starch to prevent sticking. Transfer the hot mochi dough onto the surface and allow it to cool slightly until it is comfortable to handle.
- Shape Mochi: Dust your hands with starch and divide the dough into small portions of about 1 tablespoon each. Flatten each portion and, if desired, place mini chocolate chips or black sesame seeds in the center to resemble watermelon seeds. Roll into balls or gently press into flat discs.
- Cool and Serve: Let the shaped mochi cool completely. Serve at room temperature or chilled for a refreshing treat.
Notes
- Use freshly strained watermelon juice for the best natural sweetness and flavor.
- Store mochi in an airtight container at room temperature for 1–2 days or refrigerate to enjoy a chewier texture.
- Optional lemon juice adds brightness but can be omitted if preferred.
- Dusting with cornstarch or potato starch is crucial to prevent sticking during shaping.
- Add mini chocolate chips or black sesame seeds to mimic watermelon seeds for an authentic look.
