Watermelon Mochi Dye-Free (Print Version)
# Ingredients:
01 -
1 cup glutinous rice flour
02 -
1/4 cup maple sugar
03 -
1/3 cup tapioca starch
04 -
3/4 cup freshly squeezed watermelon juice, strained
05 -
2 tablespoons avocado oil, divided
# Instructions:
01 -
Blend cubed watermelon in a high-powered blender until smooth. Strain through a mesh sieve to remove pulp and seeds. Measure out 3/4 cup of strained juice.
02 -
In a large bowl, whisk together glutinous rice flour, maple sugar, and tapioca starch.
03 -
Create a well in the center of the dry ingredients. Add watermelon juice and 1 tablespoon of avocado oil. Whisk until a smooth mixture forms.
04 -
Heat a large non-stick pan over low-medium heat. Add the remaining 1 tablespoon of avocado oil. Pour in the mochi mixture gradually, stirring continuously for 3-4 minutes until thickened and the color darkens to a pinkish-orange shade.
05 -
Remove the mixture from heat. Using slightly oiled hands, gather the sticky mochi dough into a ball.
06 -
Place the mochi ball onto a piece of parchment paper. Fold the paper over the dough and flatten it from all sides to form a square shape.
07 -
Transfer the parchment-wrapped mochi square into a 15cm x 15cm square container. Cover with a lid and refrigerate for 1-2 hours to cool and set.
08 -
Remove the mochi from the fridge. Dust both sides with glutinous rice flour. Use an oiled knife to cut into cubes of desired size. Dust all sides of the cubes with additional glutinous rice flour.
09 -
Serve the mochi immediately. Store leftovers in a sealed container in the fridge for up to 2 days.
# Notes:
01 -
Stir continuously during cooking to ensure even color and texture. Some sticking to the pan is normal.
02 -
You can use a smaller container for thicker mochi squares.
03 -
Consume within 2 days, as mochi hardens significantly after this time.