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Easy, Dye-Free Watermelon Mochi Recipe

Close-up of several pink watermelon mochi balls dusted with white powder on a small white plate.
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Make soft, chewy Watermelon Mochi at home! This refreshing summer sweet uses natural watermelon flavor for a fun, bite-sized Asian dessert.

Ingredients

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  • 1 cup glutinous rice flour (sweet rice flour)
  • 1/4 cup granulated sugar
  • 3/4 cup fresh watermelon juice (strained)
  • 1 tablespoon cornstarch (for dusting)

Instructions

  1. Mix the glutinous rice flour and sugar in a microwave-safe bowl.
  2. Slowly whisk in the strained watermelon juice until you have a smooth, lump-free batter.
  3. Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
  4. Remove, stir the mixture well, and microwave for another 1 minute.
  5. Stir again. The mixture should look thick and sticky. Microwave for a final 30 seconds if it still seems too wet.
  6. Dust a clean surface generously with cornstarch.
  7. Scrape the hot mochi dough onto the cornstarch. Dust the top of the dough lightly.
  8. Once cool enough to handle, gently knead the dough for about 1 minute until smooth.
  9. Roll the dough out into a rectangle about 1/4 inch thick.
  10. Use a small round cookie cutter or the rim of a glass to cut out small circles for your mochi bites.
  11. Place the cut mochi pieces on a plate lined with parchment paper. Chill for at least 30 minutes before serving for the best chewy texture.

Notes

  • For the best natural color, use very ripe watermelon. Straining the juice removes excess pulp.
  • If you want a slightly firmer texture, reduce the watermelon juice by 1 tablespoon.
  • Store leftover mochi in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • You can find more fun summer dessert ideas on our Pinterest account!

Nutrition

Find it online: https://kitchenuser.net/watermelon-mochi-recipe-easy-chewy-summer-sweet/