Description
A delightful summer treat combining the chewy texture of mochi with refreshing watermelon filling.
Ingredients
Scale
- 1 cup Sweet White Rice Flour (Mochiko)
- 4 tablespoons Granulated Sugar
- ¾ cup Water
- 1 cup Fresh Watermelon, diced
- 1 tablespoon Cornstarch
- Pinch of Salt
Instructions
- Prepare the Watermelon Filling by cutting the watermelon into small cubes and blending until smooth. Strain and pour into a saucepan.
- Add 2 tablespoons of sugar to the watermelon puree and cook until thickened, about 5–8 minutes. Pour into molds and freeze for 2 hours.
- Combine 1 cup Mochiko, 2 tablespoons of sugar, and a pinch of salt in a bowl. Gradually mix in ¾ cup of water until smooth.
- Transfer the mixture to a microwave-safe bowl, cover, and microwave for 1 minute, stir, and repeat until doughy consistency is reached.
- Dust a clean surface with cornstarch and roll out the mochi dough until ½ inch thick.
- Cut out circles with a cookie cutter. Place frozen watermelon balls in the center and pinch to seal.
- Roll the formed mochi in cornstarch to prevent sticking and place in an airtight container.
- Chill in the fridge for 30 minutes before serving.
Notes
If your mochi doesn’t come out perfect, embrace the imperfection—it’s part of the charm!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece
- Calories: 75
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: watermelon, mochi, summer dessert, gluten-free treat, Asian dessert