Description
Watermelon Mochi is a delightful treat that captures the essence of summer in every bite.
Ingredients
Scale
- 1 cup glutinous rice flour
- ¼ cup tapioca starch
- ⅓ cup maple sugar
- ¾ cup fresh watermelon juice
- 2 tablespoons avocado oil
Instructions
- Begin your Watermelon Mochi adventure by preparing the fresh watermelon juice. Slice a ripe watermelon into cubes, then blend these pieces in a blender until you achieve a smooth consistency. Once blended, use a fine mesh sieve to strain the mixture, ensuring you remove any seeds or pulp. What you want is about ¾ cup of smooth, pulp-free watermelon juice which will be key to both the flavor and color of your mochi.
- Now that you have your watermelon juice ready, it’s time to mix your dry ingredients. In a medium-sized bowl, whisk together the glutinous rice flour, tapioca starch, and maple sugar until thoroughly combined. Create a well in the center of this dry mixture and pour in the freshly prepared watermelon juice along with 1 tablespoon of avocado oil. Using your whisk, combine these ingredients until you have a smooth, lump-free dough. This step is crucial because achieving the right consistency of the dough will help get that perfect chewy texture of the mochi.
- Heat a non-stick pan over low to medium heat and add the remaining tablespoon of avocado oil once the pan is hot. Carefully pour the mochi mixture into the pan, and as it cooks, continuously stir the mixture with a spatula. You will notice the mixture thickening after about 3–4 minutes, deepening in color and creating a sticky dough—this is what you’re aiming for, so keep stirring! The moment the mixture resembles a thick paste, it’s ready for the next step.
- Once cooked, transfer your mochi dough to a large piece of parchment paper. With slightly oiled hands to avoid stickiness, mold the dough into a square or rectangle about 15 x 15 cm. Wrap it up in the parchment paper and place it in the fridge to chill for at least 1 to 2 hours. This cooling process is essential for firming up the mochi, making it easier to cut later on without losing its chewy texture.
- After the chilling time has passed, remove the mochi from the fridge. First, dust your molding square with extra glutinous rice flour to prevent sticking. Using a sharp, oiled knife, cut the mochi into bite-sized cubes and dust each piece with a little more glutinous rice flour to keep them from sticking together. To truly enjoy the texture and flavors, it’s best to eat the mochi fresh. They are at their most delicious right after cutting!
Notes
Ensure that your heat is low to medium when cooking the mochi mixture to avoid burning it.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 90 kcal
- Sodium: 10 mg
- Protein: 1 g