This Watermelon Mochi is a soft, chewy, and refreshing treat made with real watermelon juice—no artificial dyes, no refined sugars, and completely gluten-free! Naturally dairy-free and Modified AIP compliant, these fruity mochi squares are fun to make and even more fun to eat.
With their natural pink hue from fresh watermelon and a lightly sweet flavor from maple sugar, these mochi taste just as delicious as the classic Japanese confection—but made allergy-friendly. They’re soft and chewy like taffy, with a marshmallow-like bounce that makes every bite irresistible.
Perfect for summer snacking or a light dessert, this is a naturally cooling candy you’ll want to make again and again.
Why You’ll Love This Watermelon Mochi
- Naturally pink & fruity – colored and flavored with real watermelon juice.
- Allergy-friendly – gluten-free, dairy-free, dye-free, and Modified AIP compliant.
- Soft & chewy – that classic mochi texture without cornstarch or refined sugar.
- Easy to make – just a few simple steps for a homemade candy that feels special.
Ingredients You’ll Need
(Full quantities in recipe card below)
- Glutinous rice flour – the essential base that gives mochi its stretchy, chewy texture. (Don’t substitute with regular rice flour—it won’t work!)
- Tapioca starch – helps with elasticity and chew.
- Maple sugar – a natural sweetener that keeps it refined-sugar-free.
- Fresh watermelon juice – strained for a smooth, pulp-free liquid that colors and flavors the mochi.
- Avocado oil – keeps the dough pliable and smooth.
Step-by-Step Instructions
1. Make the Watermelon Juice
Blend fresh watermelon cubes until smooth. Strain through a mesh sieve to remove seeds and pulp, then measure ¾ cup of juice.
2. Mix the Dough
In a bowl, whisk together glutinous rice flour, tapioca starch, and maple sugar. Make a well in the center, then pour in watermelon juice and 1 tablespoon of avocado oil. Whisk until smooth and lump-free.
3. Cook the Mochi Mixture
Heat a non-stick pan over low-medium heat with the remaining oil. Pour in the mochi mixture, stirring constantly for 3–4 minutes. The mixture will thicken into a sticky dough and deepen in color.
4. Shape & Chill
With slightly oiled hands, transfer the mochi dough to a piece of parchment paper. Shape into a square (about 15 x 15 cm). Place into a container, cover, and refrigerate for 1–2 hours until firm.
5. Dust & Cut
Once chilled, dust the mochi with extra glutinous rice flour on all sides. Slice into cubes with an oiled knife, dusting each piece to prevent sticking.
Enjoy immediately for the best texture!
Tips & Tricks
- Smooth juice = smooth mochi – strain watermelon juice well to avoid pulp, which can make the mochi hard.
- Don’t overcook – cook just until it thickens into a sticky ball, not longer.
- Work quickly – shape while warm, since cooled dough is harder to handle.
- Best served fresh – mochi is softest on the day it’s made. Refrigerate leftovers up to 2 days and reheat briefly in the microwave to soften.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Reheat: Microwave for ~30 seconds to bring back softness.
Watermelon Mochi Recipe
Yield: ~20 squares
Diet: Gluten-Free, Dairy-Free, AIP-friendly
Ingredients
- 1 cup glutinous rice flour (plus more for dusting)
- ¼ cup maple sugar
- ⅓ cup tapioca starch
- ¾ cup freshly strained watermelon juice
- 2 tbsp avocado oil, divided
Instructions
- Blend watermelon and strain through a sieve. Measure ¾ cup juice.
- In a bowl, whisk flour, starch, and maple sugar. Add juice + 1 tbsp oil; whisk until smooth.
- Heat remaining oil in a non-stick pan. Pour in mixture and stir constantly 3–4 minutes until dough forms.
- Shape warm dough into a square on parchment paper. Place in a container, cover, and chill 1–2 hours.
- Dust with glutinous rice flour, cut into cubes, and serve fresh.