Chewy Watermelon Summer Treat

This watermelon mochi brings the refreshing taste of summer into a delightful Japanese-inspired treat. The pink chewy exterior paired with the subtle watermelon flavor creates a dessert that's both visually stunning and delicious. I discovered this recipe during a heatwave and it's become my go-to impressive dessert that requires surprisingly little effort.

I first made these little pink gems for my daughter's birthday party last summer. The children were mesmerized by their appearance and the adults couldn't believe they were homemade. Now they're requested at every warm weather gathering we host.

Ingredients

• Fresh watermelon: providing both juice and natural sweetness that forms the foundation of authentic flavor
• Glutinous rice flour: creating that signature chewy mochi texture that makes this dessert so addictive
• Cornstarch: helping to stabilize the mixture and prevent sticking during handling
• Sugar: enhancing the natural sweetness of watermelon but can be adjusted to taste
• Butter: adding richness and preventing the mochi from being too sticky
• Cooked glutinous rice flour for dusting: preventing the finished mochi from sticking together

Step-by-Step Instructions

Prepare the Watermelon:

Cut your watermelon in half and carefully scoop out the flesh into a large bowl. Make sure to remove all seeds as they will affect the smooth texture of your final product. Transfer the flesh to a blender and process until completely smooth. Measure exactly 300g of the juice for your recipe. The natural sweetness and vibrant color will give your mochi its distinctive appearance.

Create the Mochi Base:

Combine your dry ingredients in a large microwave-safe bowl by whisking together the glutinous rice flour, cornstarch, and sugar until evenly distributed. This ensures there are no lumps in your final product. Gradually pour in your watermelon juice while stirring continuously to prevent clumping. The mixture will initially look quite loose but will transform during cooking.

Microwave to Transform:

Cover your bowl with plastic wrap, making sure to poke several small holes to allow steam to escape. This prevents the mixture from bubbling over while cooking. Microwave on high power for exactly 5 minutes. The mixture will undergo a dramatic transformation, becoming translucent and gelatinous. This cooking process activates the glutinous rice flour, creating that signature chewy texture.

Incorporate Butter for Richness:

While the mixture is still hot from the microwave, immediately add the butter and stir vigorously until completely melted and incorporated. The butter prevents the mochi from becoming too sticky and adds a subtle richness that balances the fruit flavor. Allow the mixture to cool until comfortable to touch, about 10 minutes.

Knead to Perfection:

Once cooled enough to handle, transfer the dough to a clean surface dusted with cooked glutinous rice flour. Knead thoroughly for 5 minutes until the texture becomes smooth and elastic. This develops the glutinous structure that gives mochi its distinctive chew. The dough should be pliable but not sticky to the touch.

Chill and Set:

Line a container with parchment paper and press your dough into it, creating an even layer about 1/2 inch thick. Cover and refrigerate for at least 3 hours or overnight. This resting period allows the mochi to fully set and develop its flavor. The cold temperature also makes the dough easier to cut into precise shapes.

Save

My favorite moment with this recipe was watching my Japanese neighbor taste it for the first time. She closed her eyes and smiled, saying it reminded her of summers in Tokyo where street vendors sell seasonal mochi varieties. That validation meant everything to me.

Storage Tips

Watermelon mochi requires proper storage to maintain its soft, chewy texture. Store individual pieces in an airtight container with each piece wrapped in plastic wrap to prevent sticking. Keep refrigerated for up to three days. The mochi will gradually become firmer over time, so they're best enjoyed within the first 48 hours after making. If they become too firm, allow them to come to room temperature for about 15 minutes before serving.

Common Substitutions

If you're looking to adapt this recipe, there are several substitutions that work well. For a different fruit flavor, replace watermelon juice with strawberry puree or cantaloupe juice in equal amounts. For a vegan version, substitute coconut oil for butter. If you prefer a less sweet mochi, reduce the sugar to 30g. However, never substitute regular rice flour for glutinous rice flour as the texture will be completely different.

Recipe FAQs

→ Can I use watermelon flavor instead of fresh watermelon?

While you could use watermelon flavoring, fresh watermelon is strongly recommended as it provides both authentic flavor and the natural pink color that makes this mochi special. Artificial flavoring won't deliver the same refreshing taste or visual appeal.

→ Why does the mochi need to chill for 3 hours?

The extended chilling time allows the mochi to set properly, developing the right chewy texture and making it easier to handle when cutting and shaping. Skipping this step may result in mochi that's too soft and sticky to work with.

→ What is glutinous rice flour and can I substitute it?

Glutinous rice flour (also called sweet rice flour) is made from ground sticky rice and gives mochi its characteristic chewy texture. Regular rice flour won't work as a substitute as it lacks the necessary starch composition that creates the distinctive mochi consistency.

→ How long does watermelon mochi stay fresh?

When stored in an airtight container in the refrigerator, watermelon mochi stays fresh for 2-3 days. The texture is best on the day it's made, as it may gradually become firmer over time. Allow chilled mochi to come to room temperature before serving for the best texture.

→ Why do you need to dust the mochi with cooked rice flour?

Cooked glutinous rice flour is used for dusting because raw flour would taste chalky. The cooked flour prevents the sticky mochi from adhering to surfaces and your hands during handling while maintaining the pleasant taste and texture of the finished dessert.

→ Can I add food coloring to enhance the pink color?

Yes, you can add a few drops of pink or red food coloring if your watermelon doesn't produce a vibrant enough color. For a more natural approach, you can also use a small amount of beetroot powder to enhance the pink hue without affecting the flavor.