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The Ultimate Watermelon Mochi Recipe: Soft, Chewy, and Naturally Sweetened Summer Treat

A close-up of several bright pink, round watermelon mochi balls heavily dusted with white powder, stacked on a white plate.
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Create soft, chewy watermelon mochi, a refreshing gluten-free Asian dessert perfect for summer. This recipe uses natural coloring for an authentic look and delivers a delightful, bite-sized snack.

Ingredients

Scale
  • 1 cup fresh watermelon juice (strained)
  • 1 cup glutinous rice flour (sweet rice flour)
  • 1/4 cup granulated sugar
  • 1 teaspoon cornstarch (for dusting)
  • 1/4 teaspoon beet powder or natural pink food coloring (optional, for deeper color)

Instructions

  1. Prepare the watermelon juice. Blend fresh watermelon chunks and strain the pulp through a fine-mesh sieve to get 1 cup of clear juice. If using beet powder for color, mix it into the juice now.
  2. Combine dry ingredients. In a microwave-safe bowl, whisk together the glutinous rice flour and sugar until fully combined.
  3. Mix the dough. Slowly pour the watermelon juice into the flour mixture while whisking constantly until a smooth, lump-free batter forms.
  4. Cook the mochi. Cover the bowl loosely with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Stir the mixture well. Cover and microwave for another 1 minute. Stir again. The mixture should be thick and sticky.
  5. Finish cooking. Microwave for a final 30 to 60 seconds until the dough is translucent and pulls away from the sides of the bowl easily. You have achieved soft chewy mochi texture.
  6. Cool and dust. Generously dust a clean work surface with cornstarch. Scrape the hot mochi dough onto the cornstarch. Dust the top of the dough lightly with more cornstarch. Let it cool for about 15 minutes until it is comfortable to handle.
  7. Shape the mochi. Roll the dough out gently into a rectangle about 1/4 inch thick. Use a round cookie cutter or the rim of a small glass to cut out circles.
  8. Serve immediately or chill. These fruity mochi bites are best served chilled. Store them in an airtight container in the refrigerator for up to 3 days.

Notes

  • For a simpler 3-ingredient mochi variation, omit the sugar and use 1/2 cup of a thick, pre-made watermelon puree instead of juice, adjusting liquid as needed to form a soft dough.
  • If you prefer a firmer texture, you can steam the mochi dough instead of microwaving it for about 15-20 minutes until translucent.
  • Keep your cutting tools dusted with cornstarch to prevent sticking when shaping these chewy rice cake pieces.

Nutrition

Find it online: https://www.unfoldrecipes.com/watermelon-mochi-recipe-soft-chewy-treats/