Ingredients
For the Mochi Dough
- 1 ripe watermelon
- 230 g glutinous rice flour
- 65 g cornstarch
- 40 g sugar
- 300 g watermelon juice (blended from watermelon)
- 30 g butter
For Dusting
- Cooked glutinous rice flour (as needed)
Instructions
- Prepare Watermelon: Slice the watermelon in half and scoop out the flesh, carefully removing any seeds. Place the flesh into a blender and blend until smooth to yield 300 g of watermelon juice for the mochi recipe.
- Mix Dry Ingredients: In a large mixing bowl, combine the glutinous rice flour, cornstarch, and sugar, stirring well to distribute all ingredients evenly.
- Combine with Watermelon Juice: Gradually add the blended watermelon juice to the dry mixture. Stir continuously until a smooth, lump-free batter forms. For a finer texture, sift the mixture before moving to the next step.
- Microwave the Dough: Cover the bowl with plastic wrap and poke small holes to vent steam. Microwave the batter on high for 5 minutes, or until the mixture starts to set and becomes glossy.
- Add Butter and Knead: While the mochi dough is still hot, add in the butter and mix until it is fully melted and incorporated. Let the dough cool to room temperature, then knead for about 5 minutes by hand until it develops an elastic and smooth consistency.
- Chill the Dough: Transfer the kneaded mochi dough to a parchment-lined container. Flatten the surface evenly, cover, and refrigerate for at least 3 hours so it can set properly and develop its chewy texture.
- Cut and Dust: Once chilled and firm, dust your working surface with cooked glutinous rice flour to prevent sticking. Cut the dough into strips, then slice into bite-sized pieces. Toss each piece lightly in more cooked glutinous rice flour to finish.
Notes
- Make sure to use glutinous rice flour (not regular rice flour) for proper texture.
- If you prefer a less sweet mochi, you can reduce the sugar by up to 10 grams.
- The dough may be hot after microwaving, so use a spatula to incorporate the butter at first.
- Cooked glutinous rice flour for dusting prevents sticking. To make it, dry-fry raw glutinous rice flour in a pan over medium heat for a few minutes until it turns slightly off-white and aromatic.
- This mochi is best served the same day for optimal chewiness, though it can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: One Pot & One Pan
- Cuisine: Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 72
- Sugar: 5g
- Sodium: 8mg
- Fat: 1.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 14.5g
- Fiber: 0.3g
- Protein: 0.7g
- Cholesterol: 3mg