Nothing says summer quite like watermelon.
And when I first discovered these watermelon mochi bites, it felt like a game-changer—sweet, chewy, and beautifully pink, all in one bite.
They’re cool, refreshing, and just the right balance between traditional mochi texture and fruity fun.
Plus, they’re naturally colored and flavored with real watermelon, which I absolutely love.
Why I Love This Recipe
Bursting with fresh watermelon flavor
Soft, chewy texture that’s super satisfying
No food coloring needed—just fruit
Fun to make with minimal ingredients
Naturally gluten-free and unique for summer parties
What You’ll Need (Ingredient Highlights)
Watermelon – Fresh and ripe for the best juice and color.
Glutinous rice flour – The key to the stretchy, chewy mochi texture.
Cornstarch – Helps balance the chewiness and prevents stickiness.
Watermelon juice – Blended from fresh watermelon, it replaces water completely.
Butter – Adds softness and a slight richness to the dough.
Cooked glutinous rice flour – Used for dusting to prevent sticking when shaping.
Pro Tips Before You Start
Use seedless watermelon for easier prep.
Strain the blended juice for smoother texture.
Sift your flour mixture for the best dough consistency.
Don’t skip chilling—it helps with shaping.
Dust your hands and tools generously when cutting mochi.
How to Make Watermelon Mochi Bites
Step 1: Prepare the Watermelon
Cut the watermelon in half, scoop out the flesh, and remove any seeds.
Blend until smooth to get about 300 g of fresh watermelon juice.
Step 2: Mix the Dough
In a large bowl, combine glutinous rice flour, cornstarch, and sugar.
Gradually stir in the watermelon juice, mixing until the batter is smooth.
For best texture, sift the mixture.
Step 3: Microwave the Dough
Cover the bowl with plastic wrap and poke holes for steam.
Microwave on high for 5 minutes until the dough is fully cooked and opaque.
Step 4: Add Butter
While still hot, mix in the butter until completely melted and absorbed.
Let the dough cool, then knead for about 5 minutes until smooth and elastic.
Step 5: Chill the Dough
Transfer to a parchment-lined container, press flat, and refrigerate for at least 3 hours to set.
Step 6: Shape the Mochi
Dust your work surface with cooked glutinous rice flour.
Cut the dough into strips, then into bite-sized cubes.
Coat each piece lightly in flour to prevent sticking.
What to Serve It With
A cup of hot green tea
Fresh fruit salad for contrast
Sweetened condensed milk for dipping
Crushed roasted peanuts on top
Coconut whipped cream
Variations / Substitutions
Replace watermelon with mango or strawberry juice
Use coconut oil instead of butter for a vegan version
Fill each cube with red bean paste for a fun twist
Add matcha powder to the flour for color contrast
Dust with powdered sugar instead of cooked flour
Storage & Leftovers
Store mochi in an airtight container in the fridge
Best eaten within 2–3 days
Keep dusted with flour to prevent sticking
Avoid freezing—texture will suffer
Let come to room temperature before serving
FAQs
Can I use store-bought watermelon juice?
Yes, but fresh blended watermelon has better flavor and color.
Is glutinous rice flour the same as regular rice flour?
No, they’re very different—only glutinous rice flour gives that chewy texture.
How do I cook glutinous rice flour for dusting?
Lightly toast it in a dry pan until it turns slightly off-white and smells nutty.
Can I steam the mochi instead of microwaving?
Absolutely! Steam for about 20 minutes instead of microwaving.
Why is my mochi dough too sticky?
It needs more cooking time or was under-chilled. Dust with more cooked flour when shaping.
Can I double the recipe?
Yes, just ensure you have a big enough bowl and microwave in batches if needed.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free.
Final Thoughts
These watermelon mochi bites are soft, refreshing, and totally unique.
I love making a batch when watermelons are at their juiciest.
They’re perfect for summer get-togethers or just when you need a sweet, chewy moment of joy straight from the fridge.
