Watermelon Mochi (Print Version)
A chewy, sweet Japanese-inspired dessert that captures summer's essence with fresh watermelon and glutinous rice flour.
# Ingredients:
01 -
1 ripe watermelon
02 -
230 g glutinous rice flour
03 -
65 g cornstarch
04 -
40 g sugar
05 -
300 g watermelon juice (blended from watermelon)
06 -
30 g butter
07 -
Cooked glutinous rice flour (for dusting)
# Steps to Follow:
01 -
Cut the watermelon in half. Scoop out the flesh and remove any seeds. Place the flesh in a blender and blend until smooth to yield 300 g of watermelon juice.
02 -
In a large bowl, combine the glutinous rice flour, cornstarch, and sugar. Gradually add the watermelon juice, stirring continuously until well combined. Sift the mixture for a smoother texture.
03 -
Cover the bowl with plastic wrap, poking small holes for steam to escape. Microwave on high for 5 minutes.
04 -
While the mixture is still hot, stir in the butter until fully melted and integrated. Allow the dough to cool to room temperature, then knead for about 5 minutes until smooth and elastic.
05 -
Transfer the dough to a container lined with parchment paper. Flatten the surface and refrigerate for at least 3 hours to set.
06 -
Dust the surface with cooked glutinous rice flour to prevent sticking. Cut the chilled dough into strips and then into bite-sized pieces.