Chewy Watermelon Mochi (Print Version)
# Ingredients:
01 -
1/3 cup tapioca starch
02 -
1/4 cup maple sugar
03 -
1 cup glutinous rice flour
04 -
2 tablespoons avocado oil, separated
05 -
3/4 cup strained watermelon juice, freshly squeezed
# Instructions:
01 -
Toss some watermelon cubes into a blender and mix until all smooth. Pour the juice through a sieve to catch seeds and pulp. Get 3/4 cup of the filtered juice ready.
02 -
Take glutinous rice flour, maple sugar, and tapioca starch, and whisk them together in a big bowl.
03 -
Make a little hollow in the dry mix. Pour in the watermelon juice along with 1 tablespoon of avocado oil. Stir everything together until it turns into a smooth batter.
04 -
Set a non-stick pan on low-medium heat and coat it with the last tablespoon of avocado oil. Slowly add the batter while stirring constantly for around 3-4 minutes. You'll know it's ready when it thickens and turns into a darker pink-orange shade.
05 -
Take the mixture off the heat. With hands lightly coated in oil, gather the sticky dough and press it into a ball shape.
06 -
Put the dough ball on a piece of parchment paper. Fold the paper over it and press down on all sides until it becomes a square.
07 -
Move the square dough wrapped in parchment into a 15cm x 15cm container. Cover it up and let it cool in the fridge for an hour or two until it's nicely set.
08 -
Take the chilled block out and sprinkle some glutinous rice flour over both sides. Use a knife with a bit of oil on it and cut everything into cubes. Make sure to dust all the cube surfaces with more flour.
09 -
Enjoy the mochi right away. If there's any left, seal it in a container and keep it refrigerated for up to two days.
# Notes:
01 -
Keep stirring while cooking so the texture and color stay even. Slight sticking to the pan is alright.
02 -
For thicker squares, grab a smaller container for shaping.
03 -
Plan to eat within two days—mochi gets pretty hard after that.