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Easy Watermelon Mochi Recipe: Soft, Chewy Summer Bites

A close-up of several bright pink, round watermelon mochi balls dusted with white sugar on a small white plate.
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Make soft, chewy Watermelon Mochi, the perfect refreshing summer sweet. This easy mochi recipe blends juicy fruit flavor with classic rice dough for a bite-sized treat everyone will enjoy.

Ingredients

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  • 1 cup sweet rice flour (mochiko)
  • 1/4 cup granulated sugar
  • 3/4 cup watermelon juice (strained)
  • 1 tablespoon cornstarch or potato starch (for dusting)

Instructions

  1. Combine the sweet rice flour and sugar in a microwave-safe bowl. Mix them well.
  2. Pour in the strained watermelon juice. Whisk the mixture until it is smooth and there are no lumps.
  3. Cover the bowl loosely with plastic wrap, leaving a small vent. Microwave on high for 1 minute.
  4. Remove the bowl and stir the mixture thoroughly with a wet spatula. The mixture will start to thicken.
  5. Re-cover and microwave for another 1 minute. Stir again. The dough should be very thick and sticky.
  6. Cover and microwave for a final 30 seconds to 1 minute, or until the dough is translucent and fully cooked.
  7. Generously dust a clean work surface with cornstarch or potato starch.
  8. Scrape the hot mochi dough onto the prepared surface. Dust the top of the dough lightly with more starch.
  9. Allow the dough to cool slightly until you can handle it comfortably.
  10. Using a rolling pin dusted with starch, gently roll the dough out to about 1/4 inch thickness.
  11. Use a small, round cookie cutter or the rim of a glass to cut out bite-sized circles. This makes your homemade mochi bites.
  12. If you want a more intense watermelon look, you can use a small amount of natural red food coloring in the juice before starting.
  13. Serve these refreshing watermelon treats immediately, or store them covered in the refrigerator.

Notes

  • For the best soft and chewy texture, use glutinous rice flour, often labeled as mochiko.
  • If you want to make these dye-free watermelon mochi, rely on the natural color of the watermelon juice.
  • Keep the dough covered when not working with it to prevent it from drying out.
  • Dust your hands with starch when shaping to manage the stickiness of the mochi dough.

Nutrition

Find it online: https://magazinemeal.com/watermelon-mochi-recipe-easy-summer-bites/