Fruity Watermelon Mochi

This fruity watermelon mochi is a soft, chewy Japanese-style sweet with a fresh summer flavour and a gentle sweetness. The texture is tender and slightly stretchy, with a juicy watermelon filling that feels light and refreshing. It is an easy recipe suitable for beginners and does not require any special equipment. From start to finish, it takes about 45 minutes.

Ingredients

For the mochi dough

• 120g glutinous rice flour
• 60g caster sugar
• 180ml water
• 2 drops pink food colouring (optional)
• Cornflour, for dusting

For the watermelon filling

• 200g seedless watermelon, finely diced
• 1 tbsp caster sugar
• 1 tsp lemon juice

How to Make Fruity Watermelon Mochi

• Prepare the oven: Preheat the oven to 120°C or 100°C fan. Place a baking tray in the oven to warm slightly. This helps keep the mochi soft while you assemble it.
• Prepare the filling: Place the diced watermelon into a small saucepan with the sugar and lemon juice. Cook gently over a low heat for 8 to 10 minutes until softened and lightly syrupy. Remove from the heat and allow to cool completely.
• Mix the mochi batter: In a heatproof bowl, whisk together the glutinous rice flour and caster sugar. Gradually add the water, stirring until smooth and lump free. Add the food colouring if using.
• Cook the mochi: Cover the bowl loosely with cling film and microwave on high for 1 minute. Stir well, then return to the microwave for another 1 minute. Stir again and cook for a final 30 seconds until thick, glossy, and stretchy.
• Cool and shape: Dust a clean surface generously with cornflour. Turn out the hot mochi and allow it to cool slightly until safe to handle. Divide into equal portions.
• Assemble: Flatten each mochi piece into a small disc. Spoon a little watermelon filling into the centre, then gently pinch and seal the edges. Place seam side down on the warm tray.

Tips

Why is my mochi too sticky?

Mochi dough is naturally sticky. Use plenty of cornflour on your hands and work surface, but avoid mixing it into the dough.

How do I stop the filling leaking?

Make sure the watermelon filling is fully cooled and not too wet before wrapping it in the mochi.

Can I make this without a microwave?

Yes, you can steam the mochi mixture over simmering water for about 15 minutes, stirring halfway through.

Serving Suggestions

• Serve lightly chilled on a dessert platter
• Dust with a little extra cornflour before serving
• Pair with green tea or jasmine tea

Storage

Room temperature

Mochi is best eaten on the day it is made and can be kept at room temperature for up to 6 hours.

Refrigerator

Store in an airtight container for up to 24 hours. The texture will firm up slightly when chilled.

Freezing

Freezing is not recommended as it affects the soft, chewy texture of the mochi.

Nutrition

• Calories: 140 kcal
• Carbohydrates: 32g
• Protein: 2g
• Fat: 0.5g
• Saturated fat: 0g
• Sodium: 10mg

Nutrition values are estimates and may vary.

FAQs