Soft Chewy Watermelon Mochi (Print Version)
# Ingredients:
01 -
1/4 cup maple sugar
02 -
1/3 cup tapioca starch
03 -
1 cup sticky rice flour
04 -
2 tablespoons avocado oil, split
05 -
3/4 cup strained fresh watermelon juice
# Instructions:
01 -
Toss watermelon cubes into a strong blender and puree until smooth. Push the liquid through a fine strain to remove seeds and pulp. Measure out 3/4 cup of the filtered juice.
02 -
Stir together the sticky rice flour, tapioca starch, and maple sugar in a big mixing bowl.
03 -
Make a hole in the middle of your dry mix. Pour in the strained juice and one tablespoon of avocado oil. Whip it up until you have a smooth batter.
04 -
Heat a wide, non-stick pan over a medium-low flame. Drizzle in the last tablespoon of avocado oil. Gradually add the batter and keep stirring for around 3-4 minutes, until it's thick and turns a deeper orange-pink color.
05 -
Once it's off the heat, grease your hands lightly and bring the sticky dough together into a single ball.
06 -
Lay the dough ball on a sheet of parchment. Fold the sheet over the top, then gently press and pat it into a square shape.
07 -
Slide the wrapped dough into a 15cm x 15cm square container. Pop the lid on and let it chill in the fridge for 1-2 hours to set.
08 -
Bring the dough out of the fridge and sprinkle both sides with some sticky rice flour. Grab a knife with a bit of oil on it, chop the dough into whatever size cubes you like, and coat the cubes with more flour.
09 -
Eat the mochi right away! If there's extra, stash it in a sealed container in the fridge for up to two days.
# Notes:
01 -
Keep stirring while on the stove so the color and texture stay even. It's normal if some sticks to the pan.
02 -
Want thicker squares? Use a smaller container for a denser layer.
03 -
Eat it within two days, otherwise the mochi will get very tough.