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Homemade Watermelon Mochi

A refreshing dessert featuring a soft, chewy rice cake wrapped around homemade watermelon filling, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Dessert
Cuisine: Asian, Japanese
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Mochi
  • 1 cup glutinous rice flour Ensure to use glutinous rice flour for the desired texture.
  • 1/4 cup sugar Adjust sweetness to preference.
  • 3/4 cup water Used to mix with the watermelon puree.
  • 1 cup watermelon puree Made by blending fresh watermelon chunks.
  • cornstarch For dusting to prevent sticking.
For the Filling
  • watermelon cubes Used as the filling for the mochi.

Method
 

Preparation
  1. Blend fresh watermelon chunks until you have a smooth puree. This should yield about 1 cup.
  2. In a bowl, combine 1 cup of glutinous rice flour and 1/4 cup of sugar.
  3. In a separate bowl, mix 3/4 cup of water with the watermelon puree, then gradually add this mixture to the dry ingredients, stirring until smooth.
Cooking
  1. Pour the mochi mixture into a heatproof bowl. Prepare a steamer over boiling water and steam the mixture for about 20 minutes, stirring occasionally.
  2. Once the mochi is sticky and translucent, remove it from the steam and allow it to cool slightly.
Shaping
  1. Dust a clean surface with cornstarch, place the mochi on it, and knead gently.
  2. Cut the mochi into squares and place a small watermelon cube in the center of each square.
  3. Pinch the edges together to seal the mochi.
Serving
  1. Dust the mochi with more cornstarch before serving, and chill in the fridge for about 15 minutes for a refreshing treat.

Notes

Store in the refrigerator for up to three days, wrapped individually in plastic wrap. For freezing, use an airtight container for up to a month. Thaw to retain texture before eating.