What is glutinous rice flour and where can I find it?

Glutinous rice flour, also called sweet rice flour or mochiko, is made by finely grinding short-grain sticky rice into a powder. It is the most essential and most specifically required ingredient for any mochi recipe as it produces the characteristic stretchy and most satisfyingly chewy mochi texture that cannot be replicated with any other flour. It is available in most Asian grocery stores, many mainstream grocery stores in the Asian foods aisle, and widely online.

Why does my mochi feel too sticky?

If the shaped mochi is sticking to hands or the work surface, the most effective solution is to add more cornstarch or potato starch to both the hands and the work surface. The dusting starch is what prevents sticking during the shaping process. Additionally, if the batter feels too wet before microwaving, the watermelon juice measurement may have been slightly too generous — the most precise measurement produces the most properly handleable finished mochi.

Is watermelon mochi gluten-free?

Yes. Watermelon mochi made with glutinous rice flour is naturally gluten-free despite the word "glutinous" in the name. The word "glutinous" refers to the sticky and glue-like texture of the flour when cooked, not to any gluten content. Glutinous rice flour contains no gluten and is safe for those with celiac disease or gluten sensitivity. Always verify that the specific brand of glutinous rice flour used is certified gluten-free if strict compliance is required

Watermelon Mochi Easy 3 Ingredient Gluten Free Vegan Recipe

Name: Watermelon Mochi The Most Easy 3 Ingredient Gluten Free Vegan Summer Japanese Treat You Will Make
Prep time: 10 min
Cook time: 4 min
Total time: 19 min
Cuisine: Japanese
Ingredients: 1 cup Glutinous Rice Flour or Mochiko; 1 cup Fresh Watermelon Juice well-blended and strained room temperature; 2 tbsp Granulated Sugar adjusted to watermelon sweetness; 1/4 cup Cornstarch or Potato Starch for dusting

Description

The most easy 3-ingredient Watermelon Mochi made by blending fresh watermelon and straining through fine mesh sieve to make 1 cup room temperature juice then whisking with 1 cup glutinous rice flour and 2 tbsp granulated sugar in microwave-safe bowl until smooth microwaving in 1-minute intervals stirring thoroughly after each for 3 to 4 minutes total until glossy and translucent transferring to generously cornstarch-dusted surface cooling slightly dusting hands with starch and shaping into small balls. A completely extraordinary gluten-free vegan watermelon mochi recipe.

Ingredients

Scale

1 cup Glutinous Rice Flour or Mochiko

1 cup Fresh Watermelon Juice well-blended and strained room temperature

2 tbsp Granulated Sugar adjusted to watermelon sweetness

1/4 cup Cornstarch or Potato Starch for dusting

Instructions

1. Cut watermelon into chunks. Blend until completely smooth.

2. Strain through fine mesh sieve. Ensure room temperature.

3. Whisk glutinous rice flour, sugar, and room temperature watermelon juice in microwave-safe bowl until smooth and lump-free.

4. Microwave in 1-minute intervals stirring thoroughly after each for 3 to 4 minutes until glossy and translucent.

5. Dust clean surface generously with cornstarch or potato starch.

6. Carefully transfer hot mochi onto dusted surface.

7. Cool a few minutes until comfortable to handle.

8. Dust hands generously with starch. Shape into small balls or desired forms.

9. Serve immediately or store.

Prep Time: 10 minutes
Cook Time: 4 minutes
Category: Dessert, Summer, Japanese
Method: Microwave
Cuisine: Japanese

Nutrition

Serving Size: 1 piece
Calories: 100
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: watermelon mochi, easy 3 ingredient watermelon mochi recipe gluten free vegan, Japanese watermelon mochi glutinous rice flour summer, best watermelon mochi microwave