Watermelon Mochi Recipe — A Refreshing Summer Dessert

Prep Time 25 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 1 hr 10 mins
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 100  C
Servings: 8
Best Season: Summer
Description

This Watermelon Mochi recipe brings summer sweetness to your kitchen with chewy, soft mochi wrapped around juicy watermelon pieces and a light cream filling. Perfectly refreshing and irresistibly cute, each bite combines the cool freshness of watermelon with the delicate chew of glutinous rice dough. This no-bake Japanese-inspired treat is ideal for hot days and easy to make at home — a must-try for dessert lovers who adore fruity, chewy sweets.

Ingredients
    For the Mochi Dough
  • 1 cup glutinous rice flour (also known as mochiko)
  • 3/4 cup water (room temperature)
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch (for dusting and handling)
    • For the Filling
  • 1 cup fresh watermelon cubes (small, seedless, about 2–3 cm each)
  • 1/2 cup whipped cream (lightly sweetened, chilled)
  • 1/2 tsp vanilla extract (optional, for extra flavor)
    • For Dusting
  • 2 tbsp potato starch or cornstarch (to prevent sticking)
Instructions
    Prepare the Watermelon Filling
  1. 1
    Cut the watermelon into small cubes, removing all seeds. Pat the cubes dry with a paper towel to remove excess moisture — this prevents the mochi from becoming soggy later. Place the cubes on a tray and freeze for 20–25 minutes until firm but not rock hard.
    2. Whip the Cream
  2. 2
    In a chilled bowl, whip the cream until it forms soft peaks. Add vanilla extract if using. Keep it refrigerated while preparing the mochi dough.
    3. Mix the Mochi Dough
  3. 3
    In a microwave-safe or heatproof bowl, combine glutinous rice flour, sugar, and water. Whisk until smooth and lump-free. The mixture should look like a thin batter.
    4. Cook the Mochi
  4. 4
    Option 1 – Steaming:
  5. 5
    Pour the mixture into a heatproof dish, cover it loosely with foil, and steam over medium heat (100°C) for about 15 minutes. Stir halfway through to ensure even cooking.
  6. 6
    Option 2 – Microwave Method:
  7. 7
    Microwave the batter on high (700–800W) for 1 minute, stir, then repeat in 30-second intervals until thick and sticky. Once done, the dough will be glossy, elastic, and slightly translucent.
    8. Knead and Cool the Dough
  8. 8
    Dust a clean surface with cornstarch or potato starch. Transfer the hot mochi dough onto it (be careful — it’s sticky!). Let it cool slightly, then gently knead and stretch for 1–2 minutes until smooth.
    9. Portion and Flatten
  9. 9
    Divide the mochi into 8 equal portions. Flatten each piece into a small round disc (about 3–4 inches wide). Dust your hands frequently to prevent sticking.
    10. Fill and Shape
  10. 10
    Place a small spoonful of whipped cream in the center of each mochi disc, then add one frozen watermelon cube on top. Carefully wrap the mochi around the filling, pinching the edges to seal. Gently roll it into a smooth ball, seam side down.
    11. Chill and Serve
  11. 11
    Place the finished mochi balls in a parchment-lined container, seam side down. Refrigerate for 30 minutes before serving for the best texture.
Note

Storage: Store the mochi in an airtight container in the refrigerator for up to 1 day. Mochi tastes best when eaten fresh as it can harden over time.

Tip: Freezing the watermelon slightly helps it stay firm and makes wrapping easier.

Variations:

  • Replace watermelon with other fruits like mango, strawberry, or kiwi for colorful alternatives.
  • Add a few drops of natural food coloring (pink or green) to the dough for a fun, watermelon-inspired look.

Halal Note: This recipe contains no alcohol or haram ingredients.

Keywords: watermelon dessert, mochi recipe, summer sweets, Japanese dessert, easy mochi
Read it online: https://petitepanini.com/recipe/watermelon-mochi-recipe-a-refreshing-summer-dessert/