Watermelon 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
Scale
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
