Watermelon Mochi: A Refreshing Summer Dessert
Cool, chewy, fruity—with a satisfying stretch!
I first tried watermelon mochi at a Japanese dessert shop and was instantly amazed by its unique texture—soft, slightly cool, and stretchy with a delicate watermelon aroma. After returning home, I experimented until I perfected my own version. Now, it’s my go-to summer treat to share with family and friends—light, refreshing, and utterly addictive!
🔍 Ingredient Breakdown
The key components are water chestnut flour and coconut milk, which give the cake its signature texture and flavor.
Water chestnut flour: Made from Chinese water chestnuts, it gives the cake its bouncy, chewy texture.
Coconut milk: Rich and creamy, it adds depth to the white layers.
Brown sugar: Adds a caramel-like flavor and beautiful golden hue to the yellow layers.
Milk & condensed milk: Make the white layers smoother and slightly creamy, balancing the sweetness.
All ingredients are easy to find and free of additives—healthier than store-bought versions!
🍽️Serving Suggestions
Best served chilled for maximum chewiness. Pair with iced tea or coffee for an afternoon snack. For extra flair, roll the mochi in coconut flakes or matcha powder. Store airtight in the fridge (up to 2 days) and let it soften slightly before eating.
❤️ Why You’ll Love It
This watermelon mochi is easy to make yet delivers a fun, gourmet experience. Healthier than store-bought sweets, it’s naturally fruity with playful stretchiness. Kids and adults alike will adore it! Customize sweetness or swap fruits (e.g., mango, strawberry) for endless variations.
🥗RECIPE🥗
🥬Ingredients list
150g glutinous rice flour
200ml strained watermelon juice
30g sugar
Cornstarch (for dusting)
5ml lemon juice (optional)
👩🍳DIRECTIONS
Juice watermelon: Blend and strain to get 200ml juice.
Mix batter: Combine flour, sugar, juice, and lemon juice.
Steam: Cover with pierced cling film; steam for 10-15 mins.
Knead: Stir hot dough, then glove-up and knead until stretchy.
Shape: Dust surface with cornstarch, roll, and cut into pieces.
Chill: Refrigerate 1 hour for best texture.
❓ Frequently Asked Questions
Q: How to handle sticky dough?
A: Use gloves or dust hands/cornstarch generously.Q: Can I use other fruits?
A: Yes! Try strawberry or mango (adjust juice thickness).Q: Shelf life?
A: Eat fresh or refrigerate ≤2 days; soften before serving.
