Description
Watermelon Mochi is a delightful, chewy dessert inspired by Japanese mochi, made with glutinous rice flour and fresh watermelon juice for a refreshing fruity twist. This easy microwave recipe yields tender mochi pieces with a subtle sweetness and optional mini chocolate chips to mimic watermelon seeds, perfect for a summer treat or a light dessert.
Ingredients
Scale
Mocha Dough
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 2/3 cup watermelon juice (freshly blended and strained)
- 1/4 teaspoon vanilla extract (optional)
- 1–2 drops pink or red food coloring (optional, for vibrant color)
For Dusting and Decoration
- Cornstarch or potato starch (for dusting)
- 1/3 cup mini chocolate chips (optional, to resemble watermelon seeds)
Instructions
- Combine Ingredients: In a microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, and freshly strained watermelon juice until the mixture is smooth and free of lumps. Add vanilla extract and food coloring if desired for enhanced flavor and a vibrant appearance.
- Microwave the Mochi Dough: Cover the bowl loosely with plastic wrap or a microwave-safe plate to prevent splattering. Microwave the mixture on high for 2 minutes, then stir thoroughly to ensure even cooking. Microwave for an additional 1 to 2 minutes until the dough becomes thick, sticky, and slightly translucent.
- Prepare the Surface: Dust a clean, flat surface generously with cornstarch or potato starch to prevent sticking. Carefully transfer the hot mochi dough onto this surface.
- Cool and Shape the Dough: Let the mochi cool for 1 to 2 minutes until safe to handle. Dust your hands with starch to prevent sticking and gently flatten the dough. Evenly sprinkle mini chocolate chips over the top, then knead or press them lightly into the dough to mimic watermelon seeds.
- Cut and Coat: Cut the dough into small pieces or roll it into bite-sized balls. Coat each piece generously in starch to prevent sticking and ensure easy handling.
- Serve or Chill: Serve the mochi fresh for a soft texture, or place them in the refrigerator for 15 to 30 minutes to achieve a firmer consistency. For an optional frozen treat, wrap mochi pieces around a small scoop of vanilla or fruit sorbet before chilling.
Notes
- Use seedless watermelon and strain the juice thoroughly to avoid pulp and improve texture.
- Best enjoyed the same day for freshness and optimal chewiness.
- Optional mini chocolate chips add a delightful touch resembling watermelon seeds but can be omitted for a seedless version.
- For a frozen variation, wrap mochi around sorbet and chill before serving.
