Watermelon Mochi

Watermelon Mochi is a fun, refreshing twist on the classic Japanese dessert. Soft, chewy mochi rice dough is filled with a sweet, creamy watermelon-flavored filling. It’s a perfect treat for summer or any time you want a light, fruity dessert that’s both unique and delicious.

Why I’ll Love This Recipe

I love how this watermelon mochi captures the refreshing essence of watermelon with a chewy, slightly sweet dough that’s perfectly soft and delicate. The natural sweetness of the watermelon filling is the ideal complement to the rice dough, making each bite a refreshing experience. Plus, it’s fun to make and looks so pretty for a summertime dessert!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups glutinous rice flour (mochi flour)

• 1/4 cup sugar

• 1/2 cup watermelon puree (blended fresh watermelon)

• 1/2 cup water

• 1 tablespoon cornstarch (for dusting)

• 1/2 teaspoon watermelon extract or flavoring (optional, for stronger flavor)

• 1/4 cup sweetened red bean paste or whipped cream (optional, for filling)

Directions

1. I start by making the watermelon puree by blending fresh watermelon in a blender or food processor until smooth. I then strain it to remove any pulp and get a smooth liquid.

2. In a medium saucepan, I combine the glutinous rice flour, sugar, and 1/2 cup of the watermelon puree. I add 1/2 cup of water and stir until the mixture is smooth.

3. I cook the mixture over medium heat, constantly stirring with a spatula to prevent lumps. The dough will begin to thicken and become sticky. Once it’s thick enough to pull away from the sides of the pan, I remove it from the heat.

4. I transfer the mochi dough to a clean surface dusted with cornstarch and allow it to cool enough to handle (about 10 minutes).

5. Once cool, I divide the dough into small, even pieces and roll each into a ball. I flatten each ball slightly and fill it with a small spoonful of red bean paste or whipped cream for extra flavor. (This step is optional but adds a lovely contrast to the watermelon filling.)

6. I gently pinch the edges of the mochi dough to seal the filling inside, ensuring it’s fully enclosed.

7. I dust the finished mochi with a little extra cornstarch to prevent sticking and set them aside to rest for about 30 minutes.

Servings and timing

This recipe makes about 8-10 pieces of watermelon mochi. Prep time is around 20 minutes, and cooling and resting time is about 40 minutes, so it takes about 1 hour total.

Variations

I like to:

• Use other fruit purees, like strawberry or mango, for different fruity mochi flavors.

• Add a small piece of fresh fruit, like a piece of watermelon or strawberry, inside the mochi for an extra burst of flavor.

• Make the mochi without any filling for a simple and lighter version.

• Use coconut milk or almond milk in place of the water for a creamier dough.

Storage/reheating

I store leftover watermelon mochi in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the fridge for up to 4 days. I don’t recommend freezing mochi, as the texture can change once thawed.

FAQs

Can I use frozen watermelon for this recipe?

Yes, you can use frozen watermelon! Just thaw and drain it well before blending, as too much water can affect the texture of the mochi.

Can I make the mochi dough ahead of time?

Yes, you can prepare the dough a day ahead and store it in the fridge. Allow it to come to room temperature before shaping the mochi.

Is this recipe gluten-free?

Yes, mochi flour (glutinous rice flour) is naturally gluten-free, so this watermelon mochi is gluten-free!

Can I fill the mochi with something other than red bean paste?

Absolutely! You can use whipped cream, sweetened coconut, chocolate ganache, or any filling of your choice.

Is watermelon mochi vegan?

Yes, this recipe is vegan as long as you use a plant-based filling like whipped coconut cream or fruit-based filling.

Conclusion

Watermelon Mochi is a fun, refreshing dessert that’s perfect for warm weather or when you’re craving something light and fruity. The soft, chewy texture combined with the sweet watermelon flavor makes it a treat I can’t resist. Whether it’s for a special occasion or a simple snack, this mochi is always a crowd-pleaser!

Watermelon Mochi

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• Author: Sophia
• Total Time: 1 hour
• Yield: 8-10 pieces

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Description

Watermelon Mochi is a refreshing twist on the classic Japanese dessert. Soft, chewy mochi rice dough is filled with a sweet, creamy watermelon-flavored filling, making it a perfect treat for summer or anytime you’re craving a light, fruity dessert.

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Ingredients

1 1/2 cups glutinous rice flour (mochi flour)

1/4 cup sugar

1/2 cup watermelon puree (blended fresh watermelon)

1/2 cup water

1 tablespoon cornstarch (for dusting)

1/2 teaspoon watermelon extract or flavoring (optional, for stronger flavor)

1/4 cup sweetened red bean paste or whipped cream (optional, for filling)

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Instructions

1. Make the watermelon puree by blending fresh watermelon in a blender or food processor until smooth. Strain to remove pulp, leaving a smooth liquid.
2. In a medium saucepan, combine glutinous rice flour, sugar, and 1/2 cup watermelon puree. Add 1/2 cup water and stir until smooth.
3. Cook the mixture over medium heat, stirring constantly to prevent lumps. Once the dough thickens and pulls away from the sides of the pan, remove from heat.
4. Transfer the mochi dough to a clean surface dusted with cornstarch and allow it to cool for about 10 minutes.
5. Once cool, divide the dough into small pieces and roll each into a ball. Flatten each ball slightly and fill with red bean paste or whipped cream (optional).
6. Pinch the edges of the dough to seal the filling inside, ensuring it’s fully enclosed.
7. Dust the finished mochi with cornstarch to prevent sticking, and let them rest for about 30 minutes.

Notes

Use other fruit purees, like strawberry or mango, for different fruity flavors.

Add a small piece of fresh fruit inside the mochi for an extra burst of flavor.

Make without filling for a simple, lighter version.

For a creamier dough, use coconut or almond milk instead of water.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Cook, Shape
• Cuisine: Japanese

Nutrition

• Serving Size: 1 piece
• Calories: Varies depending on filling and ingredients used
• Sugar: Varies
• Sodium: Varies
• Fat: Varies
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: 0g
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: 0g