Watermelon Mochi: Refreshing Summer Treat with Juicy Watermelon Filling Recipe
Introduction
Watermelon Mochi is a delightful and refreshing dessert that perfectly blends the chewy texture of mochi with the sweet, juicy flavor of watermelon. This fun and unique treat is ideal for summer gatherings or anytime you want a light, fruity snack.
Ingredients
- 1 cup sweet rice flour (also known as mochiko)
- 1/4 cup granulated sugar
- 1 cup water
- Cornstarch or potato starch (for dusting)
- 1 cup watermelon, pureed (about 1/4 of a small watermelon)
- 1 tablespoon sugar (adjust based on sweetness of watermelon)
- 1 teaspoon lemon juice (optional)
Instructions
- Step 1: Prepare the Watermelon Filling. In a blender, puree the watermelon until smooth. Strain through a fine mesh sieve if you prefer removing the pulp. In a small saucepan, combine the pureed watermelon, sugar, and lemon juice. Heat over medium heat, stirring until the sugar dissolves, then simmer for 5-10 minutes until slightly thickened. Remove from heat and let cool. Pour the cooled mixture into a shallow dish and freeze for about 30 minutes until set.
- Step 2: Make the Mochi Dough. In a microwave-safe bowl, mix the sweet rice flour and granulated sugar. Gradually add the water, stirring until the mixture is smooth. Cover with plastic wrap and microwave on high for 1 minute. Stir the mixture, cover again, and microwave for another minute. Repeat once more for a total of 3 minutes, stirring in between, until the mochi becomes thick and translucent.
- Step 3: Shape the Mochi. Dust a clean surface generously with cornstarch or potato starch to avoid sticking. Transfer the hot mochi dough onto the dusted surface, dust the top with more starch, and use a rolling pin to roll it out to about 1/4 inch thickness. Cut out circles using a round cookie cutter or a glass.
- Step 4: Assemble the Mochi. Remove the frozen watermelon filling from the freezer and cut it into small squares. Place a piece of watermelon filling in the center of each mochi circle. Fold the edges over the filling and pinch to seal tightly. Dust the sealed mochi with additional cornstarch to prevent sticking.
- Step 5: Serve. Arrange the finished mochi on a plate and chill in the refrigerator for about 15 minutes to firm up. Serve chilled for a refreshing treat.
Tips & Variations
- Substitute watermelon with other fruits like mango, strawberry, or peach for delicious variations.
- Add a few drops of food coloring or flavored extracts such as vanilla or mint to the mochi dough for extra flavor.
- Try dusting with matcha powder or cocoa powder instead of cornstarch for a unique twist.
Storage
Store leftover Watermelon Mochi in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh but can be eaten cold. To reheat, allow to come to room temperature or warm gently for a few seconds in the microwave, though they are typically served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
Can I freeze the mochi?
Yes, you can freeze the mochi. Separate pieces with parchment paper to prevent them from sticking together before freezing.
PrintWatermelon Mochi: Refreshing Summer Treat with Juicy Watermelon Filling Recipe
Watermelon Mochi is a refreshing and unique dessert that pairs the chewy texture of traditional mochi with the sweet, juicy flavor of watermelon. This light and fruity treat is perfect for summer gatherings, offering a delightful combination of soft rice dough and chilled watermelon filling. Easy to make and naturally vegan, it’s a fun snack or dessert to enjoy chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
- Diet: Vegan
Ingredients
For the Mochi:
- 1 cup sweet rice flour (also known as mochiko)
- 1/4 cup granulated sugar
- 1 cup water
- Cornstarch or potato starch (for dusting)
For the Watermelon Filling:
- 1 cup watermelon, pureed (about 1/4 of a small watermelon)
- 1 tablespoon sugar (adjust based on sweetness of watermelon)
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare the Watermelon Filling: In a blender, puree the watermelon until smooth and strain through a fine mesh sieve if desired to remove pulp. In a small saucepan, combine the watermelon puree, sugar, and lemon juice. Heat over medium heat, stirring to dissolve the sugar, then simmer for 5-10 minutes until slightly thickened. Remove from heat, let cool, then pour into a shallow dish and freeze for about 30 minutes until set.
- Make the Mochi Dough: In a microwave-safe bowl, mix the sweet rice flour and granulated sugar. Gradually add water, stirring until smooth. Cover the bowl with plastic wrap, microwave on high for 1 minute, stir. Repeat microwaving and stirring two more times (total 3 minutes) until the mochi dough is thick and translucent.
- Shape the Mochi: Dust a clean surface with cornstarch or potato starch. Transfer the hot mochi dough onto the surface, dust the top with more starch, and roll out to about 1/4 inch thickness using a rolling pin. Cut out circles from the dough with a round cookie cutter or glass.
- Assemble the Mochi: Remove the chilled watermelon filling from the freezer and cut into small squares. Place one piece of watermelon filling in the center of each mochi circle. Fold the edges over the filling, pinch to seal, and dust with cornstarch to prevent sticking.
- Serve: Place the assembled mochi on a plate and chill in the refrigerator for about 15 minutes to firm up. Serve chilled and enjoy the refreshing Watermelon Mochi.
Notes
- You can substitute watermelon with other fruits such as mango, strawberry, or peach to vary the flavor.
- Add a few drops of food coloring or flavored extracts like vanilla or mint to the mochi dough for extra flavor.
- For a twist, dust the finished mochi with matcha powder or cocoa powder instead of cornstarch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; best enjoyed fresh.
- This recipe is naturally vegan and contains no animal products.
- To freeze mochi, separate with parchment paper to prevent sticking.
Keywords: Watermelon mochi, fruit mochi, rice flour dessert, vegan Japanese dessert, summer dessert, chewy mochi recipe
