1-First Step: Prepare the watermelon juice Start with fresh watermelon. Cut it into chunks, blend until smooth, then strain it through a fine sieve. You need 240ml of strained juice for this fresh watermelon mochi recipe. This step matters because it removes pulp and gives the mochi a smooth finish. Choose a ripe, deep-red watermelon for the best color. The more vibrant the fruit, the prettier the final mochi will look. If you have extra juice, save it for a smoothie or a chilled drink.

2-Second Step: Mix the dry ingredients In a medium bowl, combine 200g glutinous rice flour, 65g granulated sugar, and 40g corn starch. Whisk them together so there are no lumps. This helps the batter cook evenly and keeps the texture smooth. If you are using tapioca starch or arrowroot instead of corn starch, mix them in the same way. The dry ingredients should look evenly blended before you add any liquid.

3-Third Step: Add the watermelon juice and oil Pour in the 240ml strained watermelon juice and 1 1/2 tablespoons vegetable oil. Whisk until the batter looks smooth and fluid. It should be thin at this stage, and that is normal. Try to remove any dry pockets from the bottom of the bowl. If your watermelon is very sweet, this is the point where you can decide whether the batter needs all the sugar. For a sweeter melon, you may like a slightly lighter sweetness. For a less sweet melon, keep the recipe as written.

4-Fourth Step: Cook the mochi mixture Set a pan over medium heat and pour in the batter. Stir constantly with a spatula or whisk. After about 5 to 8 minutes, the mixture will thicken and start turning translucent. This is the sign that the starch is cooking properly and the mochi is forming. Keep stirring so the mixture does not stick to the pan. If you stop too early, the bottom may cook unevenly. The dough should look glossy, thick, and slightly stretchy when it is ready. If you want a faster method, you can also microwave it in 1-minute intervals, stirring between each round. Good mochi starts with steady stirring. If the mixture looks lumpy at first, keep going. It usually comes together once the starch cooks fully.

5-Fifth Step: Shape and chill the dough Line a square mold with parchment paper, then pour the cooked mochi mixture inside. Flatten the top with a spoon or spatula. Smooth the surface so the pieces will cut neatly later. Let it cool slightly, then place it in the fridge for 1 to 2 hours. This chilling step is important because it makes the mochi easier to cut and handle. If you are in a hurry, aim for the full 2 hours if possible. A colder slab gives cleaner edges and less sticking.

6-Final Step: Dust, cut, and serve Once chilled, dust the surface with corn starch. Also dust your hands and knife so the mochi does not stick. Cut the slab into 12 pieces. For the neatest shape, chill the cut pieces a little longer before serving. Serve them plain, or enjoy them with a cup of tea, iced coffee, or a light fruit snack. The texture should be soft, chewy, and lightly springy. That is exactly what makes this watermelon mochi summer treat so satisfying.