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.
Tips for perfect Watermelon Mochi
Dye-free natural coloring
Skip artificial colors and embrace the watermelon’s natural pink. Use ripe, deep-red watermelon and strain the juice thoroughly for a soft pastel hue that’s camera-ready.
Allergy-friendly swaps
For dietary flexibility, substitute cornstarch with tapioca or arrowroot starch. Replace refined sugar with maple sugar or coconut sugar for a healthier and slightly nutty sweetness.
Perfect chilling for clean cuts
After cooking, chill the mochi for at least 1 to 2 hours. This step helps the mochi firm up, making it easier to cut into smooth, uniform pieces.
Microwave method for busy days
Short on time. Microwave the mixture in 1-minute intervals, stirring in between until translucent. It’s fast, convenient, and yields the same soft, chewy texture.
Layered sweetness
Taste your watermelon juice before mixing. If it’s extra sweet, use less sugar; if it’s mild, add honey or agave for a floral sweetness that balances perfectly.
Dust for success
Lightly dust your hands and working surface with tapioca or potato starch. It keeps the mochi soft and manageable without overpowering its naturally delicate texture.
Steam for extra tenderness
If you want a softer, pillow-like chew, try steaming the mixture instead of cooking on the stovetop. Steam for about 15 minutes, stirring once midway.
Chill for extra shine
Once cut, chill your mochi pieces again before serving. This makes the surface slightly firmer, holding their shape beautifully when plated.
Variations
Mint and lime infusion
Add finely chopped mint leaves or a hint of lime zest to the watermelon juice for a bright, refreshing twist that tastes like summer in every bite.
Butter-enhanced chew
Stir in a small knob of unsalted butter after cooking for a richer flavor and extra elasticity. This variation brings a melt-in-your-mouth finish to the mochi.
Two-tone fruit fusion
Blend in a little mango or strawberry juice for a dual-colored mochi with beautiful swirls and layers of flavor. It’s perfect for special occasions.
Matcha watermelon swirl
Add a light drizzle of matcha paste for a green-and-pink ombré look and a subtle earthy note that pairs perfectly with the fruity watermelon base.
Mini mochi bites
Roll the mochi into small bite-sized balls instead of squares. They’re perfect for snacking, sharing, or plating for parties.
Coconut-crusted cubes
Roll your mochi pieces in lightly toasted coconut flakes for a tropical twist that adds both texture and a gentle sweetness.
Serving Suggestions
Chilled pastel presentation
Serve the mochi cold on a pastel-colored platter to highlight its pink tones. This presentation feels elegant and refreshing on warm days.
Tea time pairing
Pair chilled watermelon mochi with iced matcha or green tea. The subtle bitterness of tea enhances the delicate sweetness of the mochi.
Mochi and ice cream duo
Serve the mochi alongside a scoop of vanilla or coconut ice cream for a delightful dessert combination that balances chewy and creamy textures.
Party-ready platters
Arrange bite-sized mochi pieces on a tiered dessert tray. Garnish with edible flowers or mint sprigs for an aesthetic display perfect for entertaining.
Watermelon shell bowl
Use half a hollowed watermelon as a natural serving bowl for mochi pieces. It adds a striking visual touch while keeping everything cool.
Refreshing drink garnish
Float small cubes of watermelon mochi in sparkling lemonade or mocktails for a creative and refreshing summer drink presentation.
Common Mistakes to Avoid
Measuring without precision
Accurate measurements are crucial. Too much liquid will make the dough sticky and difficult to handle, while too little liquid creates a dry, crumbly texture.
Skipping the chilling stage
Cutting warm mochi leads to uneven shapes and sticky edges. Always chill the dough before slicing to achieve clean, smooth cuts.
Neglecting starch dusting
Under-dusting makes the mochi unmanageable and sticky; over-dusting mutes the delicate flavor. Use a light, even coating for the perfect finish.
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
Is watermelon mochi naturally gluten-free and vegan
Yes, glutinous rice flour is naturally gluten-free despite its name, and the recipe uses no animal products, making it suitable for a vegan diet.
Can I freeze watermelon mochi
Yes, but freezing slightly alters the texture. Wrap each piece in parchment, freeze, and thaw in the fridge. Briefly microwave to restore its softness.
What is the best way to cook mochi
Each method has its perks. Stovetop allows full control, steaming gives a softer chew, and microwaving is quick and convenient for busy days.
How can I make the color more vibrant
Use very ripe, deep-red watermelon. For an extra boost, reduce the juice slightly before adding it to the batter to intensify both the color and flavor.
How do I adjust sweetness naturally
Taste your juice first. If it’s sweet, reduce the added sugar. If it’s mild, balance it with honey, agave, or maple syrup for a unique depth.
Can I add other flavors
Absolutely. Mint, basil, matcha, or even coconut milk can be added for unique twists that make the mochi your own creation.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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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 1/2 cup)
- 65g Granulated sugar (1/3 cup)
- 40g Corn starch (1/3 cup)
- 240ml Watermelon juice, strained (1 cup)
- 1 1/2 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!
Delicious I love your mochis
Delicious I love your mochis you should make more
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!????
Hi! Lisa here ( not my actual name keeping my profile low but if you answer Call me Lisa ) I tried to make the mochi but when I put it in the pan after 1-2 min it started to get really hard and I couldn’t mix it any more do you have any tips? By the way the mochi was super sticky and kept sticking to my hands. P.S I’m a big fan of your desserts 😋🤤 im thinking on making a cookie sale on Christmas with your recipes! Keep making more! (Sorry for the long text)