Watermelon Mochi is a delightful, refreshing twist on the traditional Japanese mochi. This chewy and vibrant treat is perfect for hot summer days, combining the sweetness of watermelon with the unique texture of mochi. It’s a great way to enjoy a cool, bite-sized dessert that’s both flavorful and visually appealing.

Full Recipe:

Ingredients

• 1 ripe watermelon

• 230 g glutinous rice flour

• 65 g cornstarch

• 40 g sugar

• 300 g watermelon juice (blended from watermelon)

• 30 g butter

• Cooked glutinous rice flour (for dusting)

Directions

1. Prepare Watermelon:

   • Cut the watermelon in half and scoop out the flesh. Remove the seeds, then blend the flesh into smooth watermelon juice to yield about 300 g of juice.

2. Make Mochi Dough:

   • In a large bowl, combine the glutinous rice flour, cornstarch, and sugar. Gradually add the watermelon juice, stirring continuously to avoid lumps. For a smoother texture, you can sift the mixture.

3. Microwave the Mixture:

   • Cover the bowl with plastic wrap and poke small holes in it to allow steam to escape. Microwave on high for 5 minutes.

4. Add Butter:

   • Stir in the butter while the mixture is still hot, making sure it fully melts and is well integrated into the dough.

5. Knead the Dough:

   • Let the dough cool to room temperature, then knead it for about 5 minutes until smooth and elastic.

6. Chill the Dough:

   • Transfer the dough to a container lined with parchment paper. Flatten the surface and refrigerate for at least 3 hours to allow it to set.

7. Shape the Mochi:

   • Dust the dough with cooked glutinous rice flour to prevent sticking. Cut the chilled dough into strips and then into bite-sized pieces.

8. Serve and Enjoy:

   • Your watermelon mochi is now ready to enjoy! Serve it chilled for the best flavor and texture.

Estimated Nutritional Value (per serving)

• Calories: 724.5 kcal

• Carbohydrates: 170g

  • Sugar: 35-40g (from watermelon juice and sugar)

• Protein: 3-4g

• Fat: 10g

  • Saturated Fat: 6g (from butter)

• Sodium: 0-10 mg (very low, depending on your ingredients)

• Fiber: 1-2g (from watermelon and cornstarch)

• Cholesterol: 20 mg (from butter)

This value assumes the recipe serves 2 people and the nutritional content is based on the ingredients used (like butter and sugar). If you’re adjusting the amount of sugar or substituting ingredients (like using a dairy-free butter), the nutritional values will change.

Why Watermelon Mochi?

Mochi is a beloved dessert in Japan, made from glutinous rice that’s pounded into a dough and often filled with sweet fillings like red bean paste or fruit. Watermelon Mochi takes this classic dessert to a new level by infusing it with the refreshing taste of watermelon, making it a perfect way to cool off in the summer heat. This treat captures the essence of summer with its bright colors and sweet, fruity flavor, while still delivering the chewy and satisfying texture that mochi is known for.

The best part about Watermelon Mochi is its versatility. While it’s a fantastic summer dessert, it’s also an easy recipe to make in advance and store in the fridge, so you can enjoy it whenever the craving strikes.

Key Ingredients and Their Role

• Watermelon: The main ingredient that makes this mochi so refreshing. Watermelon is blended into juice and added to the mochi dough to give it a natural sweetness and vibrant color. This ingredient brings a cool, juicy element to the chewy mochi.

• Glutinous Rice Flour: This is the key ingredient for making mochi dough. It gives the dough its signature chewy and sticky texture. The glutinous rice flour creates the structure of the mochi while absorbing the watermelon juice.

• Cornstarch: Used to help with the texture of the mochi, cornstarch also helps to reduce the stickiness during the shaping process.

• Sugar: Sweetens the dough and helps balance out the natural sweetness of the watermelon juice.

• Watermelon Juice: Blended from fresh watermelon, this juice not only adds sweetness but also infuses the mochi with the refreshing flavor of watermelon. This juice is the key to giving the mochi its distinct watermelon taste.

• Butter: Adds a slight richness to the dough, helping to make the texture smoother and softer.

• Cooked Glutinous Rice Flour (for dusting): This flour is used to dust the mochi dough to prevent it from sticking while shaping. It also gives the mochi a more traditional appearance.

Step-by-Step Instructions

1. Prepare the Watermelon

Start by cutting the watermelon in half and scooping out the flesh. Remove any seeds, then blend the watermelon into smooth juice. You’ll need about 300 g of watermelon juice, which will provide the main liquid component for the dough.

2. Make the Mochi Dough

In a large mixing bowl, combine the glutinous rice flour, cornstarch, and sugar. Gradually add the freshly blended watermelon juice to the dry ingredients while stirring continuously to prevent lumps. If you want a smoother dough, you can sift the mixture before adding the juice. Stir the mixture until it forms a smooth, liquid batter.

3. Microwave the Mixture

Cover the bowl with plastic wrap, making sure to poke a few small holes in the wrap to allow steam to escape. Microwave the mixture on high for about 5 minutes. The dough will start to thicken and become sticky. Stir the dough and return it to the microwave for another minute if necessary until it has fully thickened.

4. Add Butter

Once the dough is hot, stir in the butter while it’s still warm. The butter will melt into the mixture, making the dough smoother and adding richness. Ensure the butter is fully incorporated into the dough.

5. Knead the Dough

Allow the dough to cool to room temperature. Once it’s cool enough to handle, knead the dough for about 5 minutes. This will help it become smooth and elastic, which is essential for the chewy texture of the mochi.

6. Chill the Dough

Transfer the dough to a container lined with parchment paper. Flatten the surface and refrigerate for at least 3 hours to allow it to set and firm up. This cooling step will help the mochi maintain its structure and make it easier to shape.

7. Shape the Mochi

Once the dough is fully chilled, dust your work surface with cooked glutinous rice flour to prevent sticking. Cut the dough into strips, then divide those strips into bite-sized pieces. Dust each piece with more glutinous rice flour to keep the pieces from sticking together.

8. Serve and Enjoy

Your watermelon mochi is now ready to serve! For the best flavor and texture, chill the mochi in the refrigerator for a few more minutes before serving. The cold mochi is both refreshing and chewy, making it the perfect summer treat.

Conclusion: A Cool, Fun Dessert for Summer

Watermelon Mochi is a fun, refreshing, and unique dessert that’s perfect for the summer months. The chewy texture of the mochi combined with the sweet, juicy flavor of watermelon makes for a delightful bite-sized treat that’s sure to please. It’s simple to make, especially with the use of a microwave, and can be customized to your liking by adjusting the sweetness or adding different flavor variations. Whether served for a special occasion or just as a fun snack, this watermelon mochi is a must-try for anyone looking to enjoy a cool and flavorful dessert.