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Easy Watermelon Mochi Bites: Soft, Chewy Summer Dessert

A pile of pink, round watermelon mochi dusted heavily with white sugar, sitting on a small white plate.
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Make soft, chewy Watermelon Mochi at home. This recipe delivers a refreshing, fruity Asian dessert perfect for warm weather, using simple steps to achieve the ideal texture.

Ingredients

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  • 1 cup glutinous rice flour (sweet rice flour)
  • 1/4 cup granulated sugar
  • 3/4 cup cold water
  • 1/2 cup fresh watermelon juice, strained
  • 1 tablespoon cornstarch, plus extra for dusting
  • 1 teaspoon watermelon extract (optional, for stronger flavor)

Instructions

  1. Prepare the Watermelon Flavoring: Mix the strained watermelon juice with the watermelon extract, if using. Set aside.
  2. Make the Mochi Dough: In a microwave-safe bowl, whisk together the glutinous rice flour and granulated sugar. Gradually whisk in the cold water until the mixture is smooth.
  3. Cook the Dough: 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. Repeat this process until the dough becomes thick, sticky, and translucent (usually 3 to 4 minutes total, depending on your microwave).
  4. Color and Flavor: Carefully stir the prepared watermelon juice into the hot mochi dough until the color is uniform and the dough is fully incorporated and smooth.
  5. Cool and Thicken: Dust a clean surface or cutting board generously with cornstarch. Transfer the warm mochi dough onto the cornstarch. Dust the top of the dough lightly. Let it cool for about 15 minutes until it is cool enough to handle.
  6. Shape the Mochi: Once cool, roll the dough into a long log. Cut the log into small, bite-sized pieces (about 1 inch each). Roll each piece gently into a smooth ball.
  7. Final Dusting: Roll each ball lightly in cornstarch to prevent sticking. You can optionally press a small piece of fresh watermelon into the center before sealing if you want a fresh fruit filling.
  8. Chill and Serve: Place the finished Watermelon Mochi Bites on a plate lined with parchment paper. Chill in the refrigerator for at least 30 minutes before serving this refreshing summer treat.

Notes

  • For the best chewy texture, use high-quality glutinous rice flour.
  • If you want a deeper pink color without artificial dye, use a few drops of natural red food coloring or beet juice concentrate.
  • Store leftover mochi in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://cookingbycarla.com/watermelon-mochi-recipe-easy-chewy-dessert/