Preparation Steps

• Start by blending fresh watermelon until smooth. Strain it through a fine mesh sieve to remove any pulp and seeds—you’ll need 1 cup of clear juice.
• In a microwave-safe bowl or heat-safe mixing bowl, whisk together the glutinous rice flour and sugar. Gradually stir in the watermelon juice until you get a smooth, lump-free batter. Add a few drops of food coloring if you want a bolder pink tone.
• Microwave the mixture on high for 1 minute. Stir thoroughly, then microwave for another 1 minute. Stir again, and microwave one final time for 30–60 seconds until the dough becomes sticky, glossy, and slightly translucent.
• Alternatively, pour the mixture into a heatproof dish and steam it for about 20–25 minutes, stirring once halfway through. It should be firm and sticky when fully cooked.
• Let the cooked dough cool slightly until it’s safe to touch, but still warm. Dust a clean surface generously with cornstarch or potato starch to prevent sticking.
• Transfer the dough onto the dusted surface. Lightly dust your hands and rolling pin. Flatten the dough gently and cut into small pieces or roll into balls. Toss each piece in starch to coat.
• Your watermelon mochi is now ready to enjoy! Eat immediately for maximum softness, or store for later.