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Watermelon Mochi cubes.

Watermelon Mochi Recipe (Dye-free)


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  • Author: Nicole Charles
  • Total Time: 2 hours 14 minutes
  • Yield: 20 squares 1x
  • Diet: Gluten Free

Description

This Watermelon Mochi is a soft, chewy Japanese inspired confectionery flavored with refreshing watermelon juice. It’s a naturally gluten-free and vegan, corn-free, dye-free and refined sugar-free.


Ingredients

Units Scale
  • 1 cup glutinous rice flour (plus more for dusting)
  • 1/4 cup maple sugar
  • 1/3 cup tapioca starch
  • 3/4 cup freshly squeezed watermelon juice, strained
  • 2 TBSP avocado oil (divided)

Instructions

  1. Make the watermelon juice by blending cubed watermelon in a high powdered blender until it becomes a smooth liquid. Strain through a mesh sieve to remove pulp and seeds, then measure out 3/4 cup of juice. 
  2. To a large bowl, add glutinous rice flour, maple sugar, and tapioca starch and whisk to combine. 
  3. Make a hole in the center and pour in watermelon juice and 1 TBSP avocado oil. Whisk to combine. 
  4. Heat a large non-stick pan over low-medium heat and add in remaining 1 TBSP avocado oil. 
  5. Slowly pour in mochi mixture, stirring immediately and consistently for 3-4 minutes until the mixture thickens and becomes a much darker, pinkish/orangeish color.*
  6. Remove pan from heat and use slightly oiled hands to remove the mochi from the pan and form into a sticky ball. 
  7. Place the mochi dough ball in the center of a piece of parchment paper. Use the paper to shape the mochi dough into a square by folding it over the ball and flatting it on all sides. 
  8. Once shaped, transfer the parchment paper with the square of mochi dough into a small square glass tupperware/container (15cm x 15cm).**
  9. Cover the container with a lid to prevent it from becoming dry and hardening too much, and place in the fridge to cool for 1-2 hours. 
  10. Remove from the fridge and dust the square of mochi with glutinous rice flour on both sides. 
  11. Use an oiled knife to cut the mochi into cubes of desired size and amount. (I cut 20 small cubes).
  12. Dust all sides of mochi cubes with additional glutinous rice flour and serve immediately. 

Notes

*It’s important to stir continuously! Don’t worry too much if some of the mochi sticks to the bottom of the pan, your priority should be to keep stirring the majority of the mixture so that it transforms into a smooth, sticky ball of dough. You’ll notice the mixture begins to turn color as it heats and thickens. Keep stirring so that your mochi mixture has an even color.

**You can use a smaller sized container as well. The mochi will be a bit taller/thicker and you might get fewer squares.

Store leftover mochi in the fridge in a sealed container (with a lid, not just covered with plastic wrap) for up to 2 days. It hardens too much beyond this time frame.

  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 4 minutes
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: Japanese-inspired