Print

Ultimate Soft & Chewy Watermelon Mochi (Easy Summer Treat)

A small stack of bright pink, round watermelon mochi dusted lightly with powdered sugar on a ceramic plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy Watermelon Mochi at home. This recipe provides clear steps for a refreshing, bite-sized summer dessert that uses simple ingredients to achieve authentic fruity flavor.

Ingredients

Scale
  • 1 cup Watermelon Juice (strained, fresh is best)
  • 1 cup Glutinous Rice Flour (Mochiko)
  • 1/4 cup Granulated Sugar
  • 1/4 cup Water
  • 1 tablespoon Cornstarch (for dusting)

Instructions

  1. Prepare the Watermelon Juice: Blend fresh watermelon and strain the pulp through a fine-mesh sieve to get clear juice. Measure out 1 cup of juice.
  2. Mix the Dough: In a microwave-safe bowl, whisk together the glutinous rice flour and sugar. Gradually add the 1 cup of watermelon juice, mixing until you have a smooth, lump-free batter.
  3. Cook the Mochi Base: Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Remove and stir the mixture. Cover again and microwave for another 1 minute. Stir well. Repeat this process (1 minute on high, then stir) until the mixture is thick, translucent, and pulls away from the sides of the bowl, usually 3 to 4 minutes total cooking time.
  4. Knead and Cool: Dust a clean surface or cutting board generously with cornstarch. Scrape the hot mochi dough onto the cornstarch. Dust the top of the dough lightly with more cornstarch. Let it cool for about 10 minutes until it is safe to handle.
  5. Shape the Mochi: Once cool enough to touch, gently knead the dough briefly to smooth it out. Roll the dough into a long log shape, about 1 inch thick. Cut the log into small, bite-sized pieces (about 1 inch each).
  6. Serve: Gently roll each piece into a small ball. Serve immediately or chill briefly for a firmer texture. Keep leftovers dusted with cornstarch in an airtight container.

Notes

  • For the best soft and chewy texture, use true glutinous rice flour (Mochiko), not regular rice flour.
  • If you want a deeper pink color without artificial dye, use a small amount of concentrated watermelon reduction or a drop of natural red food coloring.
  • Store leftover mochi at room temperature, not in the refrigerator, to prevent hardening.

Nutrition

Find it online: https://kitchenican.com/watermelon-mochi-recipe-easy-summer-treat/