Soft and chewy mochi, flavored with fresh watermelon juice. This mochi is unlike any other, sweet and refreshing!
Why make watermelon mochi?
When I first saw this mochi I wasn't sure how it would taste, would you be able to taste the watermelon in the mochi? But to my surprise when I was testing this recipe it was one of the most refreshing mochis I've made! The watermelon juice gives the mochi a light, sweet fruity flavor that is perfect with that chewy texture.
If you've got a watermelon at home this is the perfect recipe, especially during summer!
Ingredients
- Glutinous rice flour: Glutinous rice flour is the most important ingredient when making mochi. I use the Thai elephant brand glutinous rice flour, but any brand should work. If you use mochiko you may need to add a little more watermelon juice as the flour absorbs more moisture.
- Granulated sugar: Sugar gives the mochi sweetness! The watermelon juice gives the mochi some sweetness, but depending on the watermelon it's usually not enough, that's why we need to add a little bit more.
- Cornstarch: Cornstarch gives the mochi a little more structure, we also need more cornstarch to dust the mochi once it's done
- Watermelon juice: For the best flavor make your watermelon juice fresh. Just blend the watermelon in a blender and pour it through a fine-meshed sieve to strain.
- Vegetable oil: Vegetable oil gives the mochi a softer texture, while also preventing it from sticking all over your pan.
Frequently Asked Questions
How long does watermelon mochi last?
Mochi is always best when eaten fresh, I'd recommend consuming it the day it is made. If there are leftovers store them in an airtight container in the fridge for up to 2 days. Anytime after that, the mochi will be hard and stale.
If the mochi is too hard out of the fridge you can put it in the microwave for 30 seconds to bring it back to a softer consistency.
Where can I find glutinous rice flour?
You can find glutinous rice flour in almost any supermarket now, just look in the International aisle. Otherwise, you can find it in any Asian supermarket. I typically use the Thai elephant brand but most other brands will work perfectly.
Why is my mochi hard?
There are a couple of reasons why your mochi is hard:
- The mochi was overcooked
- Not enough liquid was added to the mochi batter
- The cooked dough had been left uncovered for too long
- The dough hadn't been kneaded for long enough
Why is my mochi sticky?
There are a couple of reasons for sticky dough:
- Too much liquid was added to the batter
- Not enough oil was added to the cooked dough
- The cooked dough had been overworked
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Watermelon Mochi
Soft and chewy mochi, flavored with fresh watermelon juice. This mochi is unlike any other, sweet and refreshing!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 squares 1x
- Category: Mochi
- Method: Easy
- Cuisine: Asian
Ingredients
- 200g Glutinous rice flour (1 ½ cup)
- 65g Granulated sugar (⅓ cup)
- 40g Corn starch (⅓ cup)
- 240ml Watermelon juice, strained (1 cup)
- 1 ½ tbsp Vegetable oil
Instructions
- *To make the watermelon juice place watermelon flesh in a blender and blitz until smooth, then pass through a fine mesh sieve to remove any pulp
- Combine the glutinous rice flour, sugar, and cornstarch in a bowl
- Add the watermelon juice and oil, and whisk until smooth
- Heat a deep frypan or saucepan over medium heat and add the mochi mixture
- Heat, stirring consistently, for 5-8 minutes, or until the mochi mixture thickens and changes into a dark pink translucent color (the mixture should be very sticky)
- Remove from the heat
- Prepare a 12cm x 12 cm square mold and line it with parchment paper, if you don't have that size any small rectangular container should work
- Pour the warm mochi into the lined mold and press it down the the spatula to flatten it
- Place the mochi in the fridge to cool for 1-2 hours, or until slightly firmed up
- Dust your work surface with cornstarch
- Remove the mochi from the mold and place it on the dusted surface
- Dust the top of the mochi with more cornflour and cut it into 12 pieces of mochi with an oiled knife
- Separate the pieces and dust all sides of the mochi with cornflour
- Enjoy!
Lily
Delicious I love your mochis
Lily
Delicious I love your mochis you should make more
Manndy Hwang
This mochi is very easy to make and super yummy. I suggest to make this while you’re bored! It turned out great for me and should be for you guys as well! Yay Catherine Desserts!🍨