I love how this recipe uses real watermelon juice to create a naturally fruity flavor without needing artificial ingredients. The mochi turns soft, stretchy, and pleasantly chewy while staying refreshing and light.
Another reason I enjoy this recipe is how simple it is to make with just a few ingredients and a microwave. The chilled mochi feels especially delicious during warm weather.
I also appreciate how customizable the recipe can be with different fruit juices and shapes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 watermelon
230 g glutinous rice flour
65 g cornstarch
40 g sugar
300 g watermelon juice
30 g butter
Cooked glutinous rice flour, for dusting
Directions
I start by cutting a ripe watermelon in half and removing the flesh from the rind.
I place the watermelon flesh into a blender and blend until smooth.
I measure out 300 g of watermelon juice for the mochi recipe.
In a large bowl, I combine the glutinous rice flour, cornstarch, sugar, and watermelon juice.
I mix everything together until smooth and fully combined.
I sift the mixture once to help create a smoother mochi texture.
I cover the bowl with plastic wrap and poke a few holes in the top with a toothpick.
I microwave the mixture on high for about 5 minutes until thickened.
While the mixture is still hot, I add the butter.
Once cooled slightly, I knead the mochi until the butter is fully incorporated and the dough becomes smooth and elastic.
I continue stretching and kneading the dough for about 5 minutes to improve the chewy texture.
I transfer the mochi dough into a parchment-lined container and flatten the surface evenly.
I refrigerate the mochi for at least 3 hours until firm.
Before cutting, I dust the mochi generously with cooked glutinous rice flour to prevent sticking.
I slice the mochi into strips and then into bite-sized squares before serving chilled.
Servings and Timing
Servings: 2
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 3 hours
Total Time: 3 hours 35 minutes
Variations
I sometimes replace the watermelon juice with strawberry, mango, or peach juice for different fruity mochi flavors.
For extra texture, I like adding small fruit pieces or filling the mochi with whipped cream or sweet red bean paste.
I also enjoy dusting the finished mochi with coconut flakes or powdered freeze-dried fruit for additional flavor.
storage/reheating
I store the mochi in an airtight container in the refrigerator for up to 2 days. I keep the pieces lightly dusted with glutinous rice flour to prevent sticking.
I do not recommend reheating mochi because the texture is best enjoyed chilled or at room temperature. If refrigerated too long, the mochi may firm up slightly, so I let it sit at room temperature for a few minutes before serving.
FAQs
What is glutinous rice flour?
Glutinous rice flour is a sticky rice flour used to create chewy desserts like mochi. Despite the name, it does not contain gluten.
Can I use store-bought watermelon juice?
Yes, I can use store-bought juice, but I prefer fresh watermelon because it gives a brighter and more natural flavor.
Why is my mochi sticky?
Mochi naturally has a sticky texture, so I dust it generously with cooked glutinous rice flour when handling and cutting.
Can I freeze watermelon mochi?
I can freeze it, but the texture may become slightly firmer after thawing. I prefer enjoying it fresh for the best chewiness.
How do I know when the mochi is fully cooked?
The mochi mixture becomes thick, sticky, and slightly translucent after microwaving, which means it is cooked properly.
Conclusion
This watermelon mochi recipe is soft, chewy, refreshing, and full of fruity flavor. I love how simple ingredients turn into such a fun and satisfying dessert with a beautiful texture and natural sweetness. Whether I serve it chilled on warm days or as a light sweet snack, it always feels fresh, playful, and delicious.
Soft and chewy watermelon mochi recipe made with fresh watermelon juice and glutinous rice flour. A refreshing homemade Japanese inspired dessert perfect for summer.
Author:Emma
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:3 hours 35 minutes
Yield:2 servings
Category:Dessert
Method:Microwave
Cuisine:Japanese-Inspired
Diet:Vegetarian
Ingredients
1 ripe watermelon
230 g glutinous rice flour
65 g cornstarch
40 g sugar
300 g watermelon juice
30 g butter
Cooked glutinous rice flour, for dusting
Instructions
Prepare the Watermelon Juice
Cut the watermelon in half and slice into strips. Remove the flesh from the rind.
Add the watermelon flesh to a blender and blend until completely smooth.
Measure out 300 g of watermelon juice for the recipe. Reserve any extra juice for drinks or popsicles.
Make the Mochi Dough
In a large bowl, combine the glutinous rice flour, cornstarch, sugar, and watermelon juice. Mix until smooth and fully combined.
Strain or sift the mixture once to remove any lumps and create a silky texture.
Cover the bowl tightly with plastic wrap and poke a few small holes in the top with a toothpick.
Microwave on high for 5 minutes until the mixture becomes thick and sticky.
Carefully add the butter to the hot mochi mixture.
Let the dough cool to room temperature. Once cool enough to handle, knead until the butter is fully incorporated and the dough becomes smooth and elastic, about 5 minutes.
Shape and Chill
Line a container or tray with parchment paper and transfer the mochi dough into it.
Flatten the surface evenly using your hands or a spatula.
Refrigerate for at least 3 hours or until firm.
Dust the chilled mochi generously with cooked glutinous rice flour to prevent sticking.
Cut into strips and then into bite-sized pieces before serving.
Notes
Use a ripe watermelon for the sweetest flavor and brightest color.
Dusting with cooked glutinous rice flour helps keep the mochi from sticking.
Kneading while warm helps develop the chewy mochi texture.
Store mochi in an airtight container in the refrigerator for up to 2 days.
Mochi is best enjoyed fresh for the softest texture.
