Watermelon Mochi Dye-free (Print Version)
Soft, chewy Japanese confectionery flavored with refreshing watermelon juice - naturally gluten-free and vegan.
# Ingredients:
→ Mochi Ingredients
01 -
1 cup glutinous rice flour, plus more for dusting
02 -
1/4 cup maple sugar
03 -
1/3 cup tapioca starch
04 -
3/4 cup freshly squeezed watermelon juice, strained
05 -
2 tablespoons avocado oil, divided
# Steps to Follow:
01 -
Blend cubed watermelon in a high-powered blender until smooth. Strain through a mesh sieve to remove pulp and seeds, then measure out 3/4 cup of juice.
02 -
In a large bowl, add glutinous rice flour, maple sugar, and tapioca starch. Whisk to combine.
03 -
Make a hole in the center of the dry ingredients. Pour in watermelon juice and 1 tablespoon of avocado oil. Whisk to combine.
04 -
Heat a large non-stick pan over low-medium heat and add 1 tablespoon of avocado oil. Slowly pour in the mochi mixture, stirring immediately and consistently for 3-4 minutes until the mixture thickens and turns a darker pinkish/orangeish color.
05 -
Remove the pan from heat. Using slightly oiled hands, remove the mochi from the pan and form it into a sticky ball.
06 -
Place the dough ball in the center of a piece of parchment paper. Fold the paper over the ball and flatten it on all sides to form a square shape.
07 -
Place the parchment paper with the square of mochi dough into a small square glass container (15cm x 15cm). Cover with a lid to prevent drying, then refrigerate for 1-2 hours.
08 -
Remove from the fridge and dust the mochi square with glutinous rice flour on both sides. Use an oiled knife to cut into 20 cubes or desired size and amount. Dust all sides of the cubes with additional glutinous rice flour.
09 -
Serve immediately. Store leftovers in a sealed container in the fridge for up to 2 days.
# Additional Notes:
01 -
Stir the mochi mixture continuously to ensure even heating and to prevent burning or uneven texture.
02 -
Using a smaller container will result in thicker mochi cubes and fewer pieces overall.
03 -
Mochi hardens significantly if stored for more than 2 days.