Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup fresh watermelon juice (strained for pulp)
- 1/4 cup sugar (adjust to taste)
- 1/4 cup cornstarch (for dusting)
- Optional: a pinch of salt to balance sweetness
Instructions
- Juice the Watermelon: Blend fresh watermelon chunks until smooth, then strain through a fine sieve to remove pulp. You need about 3/4 cup of juice.
- Mix the Batter: In a microwave-safe bowl, combine the glutinous rice flour, sugar, and pinch of salt. Slowly stir in the watermelon juice until smooth and lump-free.
- Microwave in Intervals: Cover the bowl loosely. Microwave on high for 1 minute. Stir. Repeat in 30-second intervals, stirring each time, until the mixture becomes a sticky, translucent dough (usually around 2.5 to 3 minutes total).
- Dust and Knead: Generously dust a clean surface with cornstarch. Scoop the dough onto it and let it cool slightly. Dust your hands and gently knead the dough for a minute.
- Shape the Mochi: Divide the dough into equal pieces and roll into balls or flatten into disks. Keep dusting with cornstarch to prevent sticking.
- Chill and Serve: Refrigerate for 30 minutes before serving for a cool, chewy treat.
Notes
Don’t over-microwave. The dough can dry out fast and become rubbery instead of soft. Stop as soon as it turns translucent.