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–+ servings
Watermelon Mochi

Refreshing Watermelon Mochi: Your New Favorite Healthy Treat

Watermelon Mochi is a unique, gluten-free, and vegan treat that combines the delightful chewiness of traditional Japanese mochi with the refreshingly sweet burst of watermelon.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 pieces
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Dough
  • 1 cup Glutinous Rice Flour Essential for that classic stretchy texture; don’t swap it out for regular flour!
  • 1/4 cup Maple Sugar A lovely natural sweetener with caramel notes; coconut sugar works too if you prefer.
  • 1/4 cup Tapioca Starch Adds vital elasticity and thickness; arrowroot flour is a great alternative if needed.
  • 3/4 cup Fresh Watermelon Juice The star of the show, delivering a refreshing sweetness.
  • 1 tablespoon Avocado Oil Keeps the dough smooth and prevents sticking.
Optional Toppings
  • 1 tablespoon Glutinous Rice Flour Dust on top to prevent sticking after cutting.
  • Nuts or Toasted Coconut Perfect for a crunchy contrast; add some texture and flavor to your mochi.

Equipment

  • Blender
  • Mixing bowl
  • non-stick skillet
  • fine-mesh sieve
  • Knife
  • Container

Method
 

Step-by-Step Instructions for Watermelon Mochi
  1. Prepare the Watermelon Juice by blending chunks of watermelon and straining to collect about ¾ cup of juice.
  2. Mix Dry Ingredients: In a bowl, combine glutinous rice flour, maple sugar, and tapioca starch, whisking thoroughly.
  3. Combine Mixtures: Pour the watermelon juice and avocado oil into the well of dry ingredients, whisking until smooth.
  4. Cook the Mochi: Heat a non-stick skillet over low-medium heat, add avocado oil, and pour in the mochi mixture, stirring for 3-4 minutes.
  5. Shape the Mochi: Once thickened, cool slightly, shape into a ball, flatten, and refrigerate for 1-2 hours.
  6. Dust & Cut: After chilling, dust a surface with glutinous rice flour, cut the chilled mochi and dust each piece with flour.

Nutrition

Serving: 2piecesCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 5mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Store Watermelon Mochi in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw frozen mochi in the refrigerator overnight before serving.

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