Watermelon Mochi

Watermelon Mochi, a delightful and refreshing twist on the classic Japanese treat! These mochi are made with fresh watermelon juice and glutinous rice flour, resulting in a chewy texture that perfectly complements the natural sweetness of the fruit. Each bite is a burst of flavor, capturing the essence of summer in a delightful confection.
The combination of the chewy exterior and the luscious watermelon flavor creates a deliciously unique dessert that is both satisfying and light. Whether enjoyed as a snack or a sweet treat after a meal, these Watermelon Mochi are sure to impress with their fresh taste and delightful texture. Perfect for warm days or festive gatherings, this recipe is a must-try for anyone looking to enjoy a deliciously different take on mochi!

Ingredients:

- 350g Watermelon juice

- 150g Glutinous rice flour

- 50g Corn starch

- 20g Vegetable oil

- Extra glutinous rice flour for dusting

Instructions:

1. Prepare the Watermelon Juice:

   - Start by scooping out the flesh of a fresh watermelon. Blend the flesh in a blender until smooth, then strain the juice using a fine mesh sieve or cheesecloth to remove any pulp. You should have about 350g of watermelon juice.

2. Mix the Ingredients:

   - In a mixing bowl, combine the watermelon juice, glutinous rice flour, corn starch, and vegetable oil. Stir the mixture until you achieve a smooth, liquid consistency.

3. Cook the Mixture:

   - Pour the mixture into a non-stick pan and cook over low heat. Stir continuously until the mixture thickens and resembles a smooth dough. This process may take about 10-15 minutes. If the dough is too loose and sticky, you can gradually add a little more glutinous rice flour to adjust the consistency.

4. Prepare for Shaping:

   - While the dough is still warm, transfer it onto a clean surface dusted with roasted glutinous rice flour (to prevent sticking). Knead the dough gently for about 5 minutes until it becomes pliable.

5. Shape the Mochi:

   - Roll the dough into a long cylinder shape. Cut the dough into small, bite-sized pieces, about 2.5 cm each. You can dust the pieces with more roasted glutinous rice flour to prevent sticking.

6. Serve:

   - Your watermelon mochi is now ready to enjoy! You can serve them immediately or store them in an airtight container at room temperature for a few hours. These mochi are best enjoyed fresh.