Ultimate Easy & Refreshing Watermelon Mochi (Naturally Colored)
Make soft, chewy Watermelon Mochi at home. This easy recipe delivers a refreshing, bite-sized summer dessert using simple steps and natural fruit flavor.
- Prep Time: 10 min
- Cook Time: 3 min
- Total Time: 43 min
- Yield: About 18 pieces 1x
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese Inspired
- Diet: Gluten Free
Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/4 cup fresh watermelon juice (strained)
- 1 teaspoon watermelon extract (optional, for stronger flavor)
- 1/4 teaspoon natural pink or red food coloring (optional, for brighter color)
- 1/2 cup potato starch or cornstarch, for dusting
Instructions
- Mix the glutinous rice flour and sugar in a microwave-safe bowl.
- Add the water, watermelon juice, and optional extract/coloring to the dry ingredients. Whisk until the batter is smooth and lump-free.
- Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Stir the mixture well.
- Cover and microwave for another 1 minute. Stir again. The mixture will start to thicken.
- Cover and microwave for the final 30 seconds to 1 minute, or until the dough is translucent and very sticky.
- Generously dust a clean work surface with potato starch or cornstarch. Scrape the hot mochi dough onto the starch.
- Dust the top of the dough lightly with more starch. Use a bench scraper or knife to gently fold and knead the dough in the starch until it is no longer overly sticky and forms a cohesive ball.
- Dust your hands with starch. Roll the mochi dough into a long log about 1 inch thick.
- Use the bench scraper to cut the log into small, bite-sized pieces (about 1 inch squares or rounds).
- Dust the finished pieces lightly with starch to prevent sticking. Chill the Watermelon Mochi for at least 30 minutes before serving for the best chewy texture.
Notes
- For the best results, use fresh, ripe watermelon for the juice. Strain the juice well to remove pulp.
- If you prefer a very light color, skip the optional food coloring and rely only on the natural juice.
- Store leftover mochi in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Dust with fresh starch before serving if they become sticky.
- This recipe is naturally gluten-free and dairy-free.
Nutrition
- Serving Size: 1 piece
- Calories: 55
- Sugar: 4
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 0