I love how easy and fun this watermelon mochi is to make—it’s the perfect summer treat! The vibrant color and soft, chewy texture make it as satisfying to look at as it is to eat. You’ll be surprised how simple it is!
Watermelon Mochi (Soft, Chewy & Juicy!)
I created this watermelon mochi recipe as a refreshing twist on classic mochi. With real watermelon juice giving it a gorgeous hue and naturally sweet flavor, this dessert is soft, chewy, and stretchy—the perfect bite-sized treat to cool off with. It’s easy, beginner-friendly, and has nearly a 0% fail rate if you follow the steps closely.
Why you‘ll love this recipe
- Soft, chewy, and stretchy texture
- Naturally sweet with real watermelon juice
- Beautiful pink color—no food coloring needed
- Doesn’t require oven or fancy tools
- Great for summer or party snacks
- Easy to follow with high success rate
Ingredients
- 150g glutinous rice flour
- 20g sugar
- 40g cornstarch
- 200g fresh watermelon juice (from blended and strained watermelon flesh)
- 25g corn oil
- cooked glutinous rice flour, as needed (for dusting to prevent sticking)
Instructions
Prepare the watermelon juice
Cut open a fresh watermelon, scoop out the flesh, remove seeds, and blend it into juice. Strain through a sieve to remove pulp. Measure out 200g and set aside.
Mix the ingredients
In a clean mixing bowl, add 150g glutinous rice flour, 20g sugar, and 40g cornstarch. Mix well.
Pour in 200g watermelon juice and 25g corn oil. Stir until smooth with no lumps—this should form a silky batter.
Cook into a dough
Transfer the batter into a nonstick pan. Turn heat to low and stir constantly with a spatula.
The mixture will slowly thicken—keep stirring until it turns into a smooth, sticky dough that clumps together. Turn off the heat.
Knead and shape
Allow the dough to cool down until warm to the touch (not hot).
Dust your work surface with cooked glutinous rice flour, then place the dough on top.
Knead and stretch it for a few minutes to improve its elasticity. Flatten the dough into a mold or press it flat. Cover with parchment or plastic wrap and refrigerate for 1 hour.
Cut and serve
Remove the mochi from the fridge. Dust with more cooked glutinous rice flour and slice into bite-sized pieces. Enjoy chilled!
Notes
Use low heat when cooking the dough and stir constantly to prevent burning.
Cooked glutinous rice flour can be made at home by dry-toasting glutinous rice flour in a pan over low heat until slightly yellow.
Chilling the mochi helps it firm up and makes cutting much easier.
Frequently Asked Questions
Can I use store-bought watermelon juice?
Freshly juiced watermelon is recommended for the best flavor and color. Store-bought juice may be too watery or contain additives.
How long can I store this mochi?
Store in an airtight container in the fridge for up to 2 days. The texture is best when eaten within the first 24 hours.
Can I freeze watermelon mochi?
Freezing is not recommended, as the texture may change and become too hard or icy when thawed.
What if I don’t have a mold?
You can press the dough flat onto a parchment-lined tray and cut it into squares after chilling.
Juicy Watermelon Mochi with Stretchy Texture
Ingredients
- 150 g glutinous rice flour
- 20 g sugar
- 40 g cornstarch
- 200 g fresh watermelon juice from blended and strained watermelon flesh
- 25 g corn oil
- cooked glutinous rice flour as needed (for dusting to prevent sticking)
Instructions
Prepare the watermelon juice
- Cut open a fresh watermelon, scoop out the flesh, remove seeds, and blend it into juice. Strain through a sieve to remove pulp. Measure out 200g and set aside.
Mix the ingredients
- In a clean mixing bowl, add 150g glutinous rice flour, 20g sugar, and 40g cornstarch. Mix well.
- Pour in 200g watermelon juice and 25g corn oil. Stir until smooth with no lumps—this should form a silky batter.
Cook into a dough
- Transfer the batter into a nonstick pan. Turn heat to low and stir constantly with a spatula.
- The mixture will slowly thicken—keep stirring until it turns into a smooth, sticky dough that clumps together. Turn off the heat.
Knead and shape
- Allow the dough to cool down until warm to the touch (not hot).
- Dust your work surface with cooked glutinous rice flour, then place the dough on top.
- Knead and stretch it for a few minutes to improve its elasticity. Flatten the dough into a mold or press it flat. Cover with parchment or plastic wrap and refrigerate for 1 hour.
Cut and serve
- Remove the mochi from the fridge. Dust with more cooked glutinous rice flour and slice into bite-sized pieces. Enjoy chilled!
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