Watermelon Mochi
Directions
- 1Scoop out the watermelon pulp and squeeze it into juice.
- 2Scoop out the watermelon pulp and squeeze it into juice.
- 3Scoop out the watermelon pulp and squeeze it into juice.
- 4Pour the watermelon juice through a strainer to filter it.
- 5Pour the watermelon juice through a strainer to filter it.
- 6Pour the watermelon juice through a strainer to filter it.
- 7Add glutinous rice flour, corn starch, granulated sugar, corn oil, and filtered watermelon juice to a bowl.
- 8Add glutinous rice flour, corn starch, granulated sugar, corn oil, and filtered watermelon juice to a bowl.
- 9Add glutinous rice flour, corn starch, granulated sugar, corn oil, and filtered watermelon juice to a bowl.
- 10Stir the mixture evenly until it forms a smooth batter.
- 11Stir the mixture evenly until it forms a smooth batter.
- 12Stir the mixture evenly until it forms a smooth batter.
- 13Add some red velvet liquid for color and stir evenly.
- 14Add some red velvet liquid for color and stir evenly.
- 15Add some red velvet liquid for color and stir evenly.
- 16Pour the batter into a pan, stir constantly, and fry over low heat until it clumps together.
- 17Pour the batter into a pan, stir constantly, and fry over low heat until it clumps together.
- 18Pour the batter into a pan, stir constantly, and fry over low heat until it clumps together.
- 19Let the dough cool down and stretch it repeatedly until it is elastic.
- 20Let the dough cool down and stretch it repeatedly until it is elastic.
- 21Let the dough cool down and stretch it repeatedly until it is elastic.
- 22Sprinkle the elastic dough with cooked flour and roll it into a long strip.
- 23Sprinkle the elastic dough with cooked flour and roll it into a long strip.
- 24Sprinkle the elastic dough with cooked flour and roll it into a long strip.
- 25Refrigerate the dough for 1 hour.
- 26Refrigerate the dough for 1 hour.
- 27Refrigerate the dough for 1 hour.
- 28Cut the refrigerated dough into small pieces.
- 29Cut the refrigerated dough into small pieces.
- 30Cut the refrigerated dough into small pieces.
Ingredients
- watermelon
- watermelon
- watermelon
- 150 g glutinous rice flour
- 150 g glutinous rice flour
- 150 g glutinous rice flour
- 45 g corn starch
- 45 g corn starch
- 45 g corn starch
- 20 g granulated sugar
- 20 g granulated sugar
- 20 g granulated sugar
- 20 g corn oil
- 20 g corn oil
- 20 g corn oil
- 200 g filtered watermelon juice
- 200 g filtered watermelon juice
- 200 g filtered watermelon juice
- red velvet liquid
- red velvet liquid
- red velvet liquid
- cooked flour
- cooked flour
- cooked flour
Equipment
forkspoonblenderstrainerbowlwhiskpanspatulacutting boardknife
Tips
- You can adjust the color yourself.