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.

Watermelon Mochi – Refreshing, Chewy Summer Treat

Name: Watermelon Mochi - Catherine Zhang
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
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

Watermelon Mochi

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5 from 5 reviews

Soft and chewy mochi, flavored with fresh watermelon juice. This mochi is unlike any other, sweet and refreshing!

Author: Catherine Zhang
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 squares 1x
Category: Mochi
Method: Easy
Cuisine: Asian

Ingredients

Units Scale

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

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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!

Find it online: https://zhangcatherine.com/watermelon-mochi/