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–+ servings
Watermelon Mochi

Delightful Watermelon Mochi: A Fresh Twist on a Classic Treat

Experience the fresh and delightful taste of Watermelon Mochi, a gluten-free dessert perfect for summer.
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Prep Time 15 minutes
Cook Time 4 minutes
Chilling Time 2 hours
Total Time 2 hours 19 minutes
Servings: 12 cubes
Course: Dessert
Cuisine: Asian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi
  • ¾ cup watermelon juice Freshly blended
  • 1 ½ cups glutinous rice flour Key ingredient for chewy texture
  • ¼ cup tapioca starch For stretchiness
  • ¼ cup maple sugar Adds caramel-like sweetness
  • 1 tablespoon avocado oil For moisture and greasing

Equipment

  • Blender
  • Mixing Bowl
  • non-stick pan
  • spatula
  • parchment paper
  • Knife

Method
 

Step-by-Step Instructions for Watermelon Mochi
  1. Blend fresh watermelon cubes until smooth. Strain to get ¾ cup of watermelon juice.
  2. In a mixing bowl, whisk together glutinous rice flour, tapioca starch, and maple sugar. Create a well, then add watermelon juice and avocado oil. Whisk until smooth.
  3. Heat a non-stick pan over low to medium heat. Add avocado oil, pour in the mixture, and stir constantly for 3-4 minutes until it thickens and becomes glossy.
  4. Transfer the sticky dough onto parchment paper and shape into a square (about 15 x 15 cm). Cover and refrigerate for 1-2 hours.
  5. Dust the mochi with glutinous rice flour, slice into bite-sized cubes using an oiled knife.
  6. Serve immediately or refrigerate for a refreshing treat. Enjoy as a snack or dessert.

Nutrition

Serving: 1cubeCalories: 100kcalCarbohydrates: 22gProtein: 1gFat: 2gMonounsaturated Fat: 2gSodium: 5mgPotassium: 50mgSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 2mg

Notes

Use ripe watermelon for best flavor. Dust with glutinous rice flour to prevent sticking and enhance texture.

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