1-First Step: Make the watermelon juice Start by blending fresh watermelon flesh until smooth. Then strain it through a fine sieve to remove any pulp. You need 1 cup, or 240ml, of strained juice for the recipe. Using ripe, deep-red watermelon gives the mochi a brighter pink color and a fuller summer taste. If your watermelon is very sweet, taste the juice before you begin. You can keep the sugar at 65g, or adjust slightly to match the fruit. This small step makes a big difference in the final flavor.

2-Second Step: Mix the dry ingredients In a medium bowl, add 200g glutinous rice flour, 65g granulated sugar, and 40g corn starch. Whisk them together so the mixture looks even and free of lumps. A well-mixed dry base helps the mochi cook smoothly and keeps the texture uniform. At this stage, it can help to set out your mold. A lined 12cm x 12cm pan or dish works well. Lining it with parchment paper makes unmolding much easier later.

3-Third Step: Add the watermelon juice and oil Pour in the strained watermelon juice and 1 1/2 tablespoons vegetable oil. Whisk until the batter looks smooth and thin. It should remind you of a loose, pourable batter before cooking. Make sure there are no dry pockets at the bottom of the bowl. Scrape around the sides as you mix. If the batter looks lumpy, keep whisking until everything blends together.

4-Fourth Step: Cook the mochi mixture Pour the batter into a nonstick pan and set it over medium heat. Stir constantly for 5 to 8 minutes. The mixture will start thin, then gradually thicken and become more translucent. This change is the sign that the starches are cooking properly. Keep stirring so the bottom does not catch. If you stop too long, the mixture can stick or cook unevenly. When it turns thick, glossy, and a little stretchy, it is ready to come off the heat. For a faster option, you can cook it in microwave bursts of 1 minute, stirring between each round, until it thickens.

5-Fifth Step: Transfer and smooth Spoon the hot mochi mixture into your lined 12cm x 12cm mold. Use a spatula to smooth the top so the surface sets evenly. Try to press it gently into the corners without flattening it too hard. A smooth top gives you nicer squares later. If the mixture feels sticky, lightly starch your spatula. You can also starch your hands if you need to press or shape anything by hand.

6-Sixth Step: Chill until set Place the mold in the refrigerator for 1 to 2 hours. This resting time helps the mochi firm up enough to slice cleanly. If you try to cut it too soon, the edges may stick or collapse. For extra neat squares, chill it for the full 2 hours if you have time. The texture becomes easier to handle, especially for first-time mochi makers.

7-Seventh Step: Unmold and cut into squares Once the mochi is set, lift it out of the mold and place it on a clean surface dusted with cornstarch. Dust the top lightly as well, then use a sharp knife to slice it into 12 equal pieces. If the knife starts to stick, coat the blade with a little cornstarch. Cutting the mochi with a quick, firm motion usually gives the cleanest edges. You can also re-chill the slab for a few minutes if it feels too soft to slice neatly.

8-Final Step: Coat and serve After slicing, coat all sides of each piece with more cornstarch. This keeps the squares from sticking to each other and helps them hold their shape. Arrange them on a plate and serve them chilled for the best chewy texture. These 12 squares are lovely on their own, but they also fit in well with a dessert spread. If you enjoy handheld sweets for a party tray, you might also like chocolate covered pretzels for a salty-sweet contrast.