Watermelon Mochi – Cute Asian Dessert & Sweet Snack Easy to Make
Watermelon mochi has the kind of summertime charm that makes you stop mid-scroll and think, okay, I need that in my life. Soft, chewy, and naturally pink, this little treat somehow packs the refreshing flavor of fresh watermelon into a bite-sized mochi square. Sounds wild, right? I wondered the same thing—could you actually taste the watermelon once it’s mixed into the dough? Spoiler alert: absolutely. During testing, the fresh watermelon juice added the sweetest, lightest fruity flavor, making this one of the most refreshing Cute Asian Desserts I’ve ever made.
This recipe feels like a crossover between your favorite Food And Snacks and a breezy summer drink. Got a watermelon waiting on the counter? Perfect. This is one of those Sweet Snacks Easy enough for busy days yet special enough to show off at a picnic, potluck, or even alongside your afternoon Tea Ideas. And for anyone who loves Korean Dessert Recipes, this watermelon twist slides right into that same fun, colorful vibe.
Want your mochi to look extra aesthetic? Go all-natural. Dye-free natural coloring keeps the pastel pink super pretty. Just use very ripe watermelon and strain the juice well. Prefer things allergen-friendly? No problem. Allergy-friendly swaps like tapioca or arrowroot starch (instead of cornstarch) and alternative sweeteners keep this recipe flexible and right at home with Vegan Easy Recipes, Food Recipes Vegetarian, and even Healthy Food Dishes Breakfast—because someone out there is definitely eating mochi for breakfast (FYI, no judgment).
And here’s the secret to that perfect, smooth cut: chill the mochi for 1–2 hours. It firms up beautifully and slices like a dream. Short on time? Hit the microwave method—cook in 1-minute bursts, stir, repeat. Easy. Convenient. Still chewy and delicious, IMO.
So grab that watermelon and let’s make one of the cutest Treat Recipes ever. This refreshing mochi might just become your new favorite summer snack.
Watermelon Mochi – Cute Asian Dessert & Sweet Snack Easy to Make
Soft, bouncy mochi infused with real watermelon juice—light, fruity, and totally refreshing!
Ingredients
- 200g glutinous rice flour (1 ½ cups)
- 65g granulated sugar (⅓ cup)
- 40g cornstarch (⅓ cup)
- 240ml strained watermelon juice (1 cup)
- 1 ½ tbsp vegetable oil
Instructions
- Make the juice: Blend fresh watermelon chunks until completely smooth, then strain through a fine sieve to remove any leftover pulp.
- Mix the base: In a large bowl, whisk the glutinous rice flour, sugar, and cornstarch together. Pour in the watermelon juice and oil, stirring until the mixture becomes silky and lump-free.
- Cook the mochi: Warm a saucepan or deep skillet over medium heat. Add the mixture and stir nonstop for 5–8 minutes. It will thicken quickly and turn into a sticky, glossy, deep pink dough.
- Shape and chill: Line a 12 x 12 cm pan (or any small rectangular container) with parchment. Transfer the warm mochi into the mold and smooth the top with a spatula. Refrigerate for 1–2 hours until set and slightly firm.
- Cut the squares: Dust your counter with cornstarch. Lift the chilled mochi out of the mold and place it on the dusted surface. Sprinkle more cornstarch on top. With a lightly oiled knife, slice into 12 even squares. Separate the pieces and coat every side with cornstarch.
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