Watermelon Mochi Bites
Watermelon Mochi Bites are soft rice cake cubes made from glutinous rice flour and fresh watermelon juice, then chilled and dusted in roasted rice flour. They're fun to make and perfect for warm weather snacks or party trays!
Ingredients
- 1 ripe watermelon
- 230 g glutinous rice flour
- 65 g cornstarch
- 40 g sugar
- 300 g watermelon juice blended from watermelon
- 30 g butter
- Cooked glutinous rice flour for dusting
Instructions
- Cut the watermelon in half, scoop out the flesh, and remove any seeds.
- Blend until smooth to get 300 g juice.
- In a large bowl, combine glutinous rice flour, cornstarch, and sugar.
- Slowly stir in the watermelon juice, mixing until smooth. Sift if needed.
- Cover the bowl with plastic wrap, poke holes, and microwave on high for 5 minutes.
- Stir in butter while the dough is hot until fully incorporated.
- See full steps with tips & photos → https://p4pd.org/watermelon-mochi-bites/
Notes
- You can roast glutinous rice flour in a dry pan over medium heat until lightly golden—cool completely before using as dusting flour.
- Mochi should be soft but not sticky after chilling and dusting.
- Use seedless watermelon to make prep easier.