Soft Watermelon Mochi

$- Glutinous rice flour - Granulated sugar - Water - Fresh watermelon juice - Cornstarch (for dusting) - Fresh watermelon cubes - Optional: Sweetened red bean paste To make soft watermelon mochi, you need some simple ingredients. Glutinous rice flour is the main part. This flour gives mochi its unique chewy texture. Granulated sugar adds sweet flavor. You also need water to mix everything together. Fresh watermelon juice is key for that fruity taste. Use real juice from ripe watermelons for the best flavor. Strain the juice to get rid of any pulp. Cornstarch helps keep the mochi from sticking, which is very important. You can add fresh watermelon cubes in each mochi for a juicy surprise. If you want more sweetness, consider adding sweetened red bean paste. This optional ingredient brings a different taste that some people love. Gather these items before you start. With the right ingredients, you’ll make delicious soft watermelon mochi. {{ingredient_image_2}} 1. Start with a medium bowl. Combine 1 cup of glutinous rice flour and 1/4 cup of granulated sugar. Whisk them well until they mix smoothly. 2. Gradually add 1/2 cup of water and 1/2 cup of fresh watermelon juice. Stir the mix until it's a smooth batter. This process is key to avoid lumps. 1. Transfer your batter into a microwave-safe bowl. Cover it with a damp kitchen towel. This keeps moisture in while cooking. 2. Microwave on high for 2 to 3 minutes. Stop halfway to stir. This step ensures that your mochi cooks evenly and becomes nice and puffy. 1. After cooking, let the mochi cool a bit. Dust a clean surface with cornstarch to prevent sticking. 2. Place the dough on the surface and divide it into small portions, about 1 tablespoon each. Flatten each piece into a disc. 3. Add a small cube of fresh watermelon in the center of each disc. If you like, add a bit of sweetened red bean paste too. Fold and pinch the edges to seal the mochi. 4. Roll each filled mochi ball gently between your palms for a nice finish. Dust them with more cornstarch to keep them from sticking. To get the best texture in your mochi, use high-quality glutinous rice flour. This flour gives mochi its chewy feel. Mix the flour and sugar well before adding liquids. This helps everything blend smoothly. When you add water and juice, do it slowly. Stir until there are no lumps. To avoid stickiness, dust your hands and workspace with cornstarch. It helps keep the mochi from sticking to everything. After shaping the mochi, coat it lightly with more cornstarch. This keeps each piece smooth and easy to handle. For a fun presentation, use a colorful plate. Lay the mochi on it, and dust lightly with cornstarch. You can add mini watermelon slices around the mochi for a bright touch. Serve the mochi chilled for a refreshing treat. This enhances the flavor and makes it feel special. When storing mochi, keep it in an airtight container. This helps it stay fresh in the fridge. You can store it for up to a week. If you want to freeze it, wrap each piece in plastic wrap. Place them in a freezer bag. They can last for up to a month. When ready to eat, let them thaw in the fridge for the best texture. Pro Tips Use Fresh Watermelon Juice: For the best flavor, make sure to use fresh watermelon juice. It enhances the taste of the mochi and provides a natural sweetness. Monitor the Cooking Time: Microwaves may vary in power, so keep a close eye on the mochi as it cooks. Adjust the time as needed to avoid overcooking. Dust Generously with Cornstarch: To prevent the mochi from sticking, be generous with the cornstarch both during handling and before serving. Chill Before Serving: For an extra refreshing treat, chill the filled mochi in the refrigerator for about 30 minutes before serving. This enhances the flavor and texture. {{image_4}} You can change up the filling in your mochi to suit your taste. Try using different fruits like mango, strawberries, or even peaches. Each fruit brings a unique flavor and texture. You can also explore sweet pastes, like black sesame or coconut. These pastes add a rich taste that pairs well with mochi. Adding flavor extracts to the dough is an easy way to elevate your mochi. Use vanilla, almond, or even mint for a fun twist. You can also substitute plain water with flavored juices or purees. For example, using orange juice instead of water gives a bright citrus flavor to your mochi. If you need gluten-free options, use gluten-free rice flour instead of glutinous rice flour. This keeps the same chewy texture. For lower sugar alternatives, cut the sugar in half or use a sugar substitute like stevia. These changes make it easier to enjoy mochi while sticking to your dietary needs. To keep your soft watermelon mochi fresh, use an airtight container. This keeps moisture in and prevents the mochi from drying out. You can stack the mochi in layers, but place parchment paper between layers. This helps avoid sticking. Store the mochi in the fridge for up to three days. After that, the texture may change, and it might not taste as fresh. If you want to keep your mochi longer, you can freeze it. To freeze mochi, first, let it cool completely. Then, place each piece in a single layer on a baking sheet. Freeze for about one hour. Once frozen, transfer them to a freezer bag. Squeeze out as much air as possible before sealing. They can last in the freezer for up to one month without losing quality. When you're ready to eat the frozen mochi, remove it from the freezer. Thaw it at room temperature for about 15 to 20 minutes. This way, it stays soft and delicious. Enjoy the fresh taste of your soft watermelon mochi anytime! Soft Watermelon Mochi has a chewy and slightly sticky texture. When you bite into it, you feel the softness. The outer layer is smooth and elastic. Inside, the fresh watermelon adds a juicy surprise. If you add sweetened red bean paste, it gives a sweet creaminess. This balance of chewy mochi and juicy filling makes every bite delightful. Yes, you can use store-bought watermelon juice, but make sure it's pure. Look for juice without extra sugars or additives. Fresh juice gives a better flavor, but store-bought is convenient. If you do use it, make sure to strain it to remove any pulp. This will keep your mochi smooth and pleasant to eat. Homemade mochi lasts about 2 to 3 days at room temperature. To keep it fresh, store it in an airtight container. If you want to keep it longer, you can freeze it. Frozen mochi can last up to a month. When ready to eat, thaw it in the fridge or at room temperature. This way, you maintain its soft texture and flavor. Now you know how to make soft watermelon mochi! We covered key ingredients, step-by-step instructions, and tips to perfect your technique. You can also explore variations and storage options for your mochi. Making this treat is fun and rewarding. Enjoy experimenting with flavors and fillings. Homemade mochi brings joy to any gathering. Share it with friends or keep some for yourself. Happy cooking!$

Delicious and chewy mochi filled with fresh watermelon and optional sweetened red bean paste.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine Japanese

Servings 8

Calories 100 kcal

Ingredients

1 cup glutinous rice flour
1/4 cup granulated sugar
1/2 cup water
1/2 cup fresh watermelon juice
1/4 cup cornstarch
as needed cup fresh watermelon cubes
as desired cup sweetened red bean paste

Instructions

In a medium bowl, combine the glutinous rice flour and granulated sugar. Use a whisk to mix them together thoroughly until well combined.
Gradually pour in the water and fresh watermelon juice, continuously stirring the mixture until it becomes a cohesive batter free of lumps.
Transfer the batter into a microwave-safe bowl or dish. Cover the bowl with a damp kitchen towel to retain moisture during cooking.
Microwave the mixture on high for 2 to 3 minutes. Keep an eye on it, stopping halfway through to stir, which promotes even cooking and helps the mochi become translucent and slightly puffy.
Once cooked, carefully remove the hot dish from the microwave and allow it to cool for a few minutes until it's safe to handle.
On a clean surface, generously dust with cornstarch to prevent sticking, then gently transfer the mochi dough onto the surface.
Using a knife or dough cutter, divide the dough into small portions of approximately 1 tablespoon each. Flatten each portion into a disc shape.
In the center of each disc, place a small cube of fresh watermelon and, if desired, a dollop of sweetened red bean paste. Fold the edges of the disc over the filling, pinching them together to seal securely.
Lightly roll each filled mochi ball between your palms for a smooth appearance.
Finally, dust the completed mochi with additional cornstarch to prevent any sticky surfaces.

Notes

Serve chilled for the best flavor experience.

Keyword dessert, Japanese sweets, mochi, watermelon