Description
This Watermelon Mochi recipe features a naturally gluten-free and dye-free soft, chewy candy made with fresh watermelon juice and lightly sweetened with maple sugar. It offers a refreshing, fruit-flavored treat that is dairy-free and Modified AIP compliant, perfect for a healthy snack or a fun dessert.
Ingredients
Dry Ingredients
- 1 cup glutinous rice flour (plus more for dusting)
- ¼ cup maple sugar
- ⅓ cup tapioca starch
Wet Ingredients
- ¾ cup freshly squeezed watermelon juice, strained
- 2 tablespoons avocado oil (divided)
Instructions
- Prepare Watermelon Juice: Blend cubed watermelon in a high-powered blender until smooth. Strain through a fine mesh sieve to remove pulp and seeds, then measure out ¾ cup of juice for the recipe.
- Mix Dry Ingredients: In a large bowl, whisk together glutinous rice flour, maple sugar, and tapioca starch until thoroughly combined.
- Add Wet Ingredients: Create a well in the center of the dry mixture and pour in the watermelon juice along with 1 tablespoon of avocado oil. Whisk all ingredients together until smooth and fully incorporated.
- Cook Mochi Mixture: Heat a large non-stick pan over low to medium heat and add the remaining 1 tablespoon of avocado oil. Slowly pour the mochi batter into the pan and stir immediately and continuously for 3 to 4 minutes until the mixture thickens and transforms into a darker pinkish-orange color.
- Remove and Shape Dough: Take the pan off the heat. Using slightly oiled hands, scoop the mochi dough from the pan and shape it into a sticky ball.
- Shape and Set Mochi: Place the mochi ball onto the center of a piece of parchment paper. Fold the parchment paper over the dough and press to form a flat square shape.
- Chill the Mochi: Transfer the parchment paper holding the mochi square into a small square glass container (approximately 15 cm x 15 cm). Cover the container with a lid to prevent drying and refrigerate for 1 to 2 hours until set.
- Cut Mochi Cubes: Remove the chilled mochi from the fridge. Dust both sides lightly with glutinous rice flour. Using an oiled knife, cut the mochi into cubes of desired size, typically yielding about 20 small pieces.
Notes
- Ensure to strain the watermelon juice thoroughly to remove any pulp and seeds for a smooth mochi texture.
- Stir the mochi mixture continuously during cooking to prevent burning and to achieve the proper chewy texture.
- Using parchment paper helps in shaping the mochi easily without sticking to hands or surfaces.
- Dusting the mochi with glutinous rice flour before cutting prevents the pieces from sticking together.
- Store mochi in an airtight container in the refrigerator and consume within a few days for best freshness.
