Mochi Preparation

• To make the watermelon juice place watermelon flesh in a blender and blitz until smooth, then pass through a fine mesh sieve to remove any pulp
• Combine the glutinous rice flour, sugar, and cornstarch in a bowl
• Add the watermelon juice and oil, and whisk until smooth
• Heat a deep frypan or saucepan over medium heat and add the mochi mixture
• Heat, stirring consistently, for 5-8 minutes, or until the mochi mixture thickens and changes into a dark pink translucent color (the mixture should be very sticky)
• Remove from the heat
• Prepare a 12cm x 12 cm square mold and line it with parchment paper, if you don’t have that size any small rectangular container should work
• Pour the warm mochi into the lined mold and press it down the the spatula to flatten it
• Place the mochi in the fridge to cool for 1-2 hours, or until slightly firmed up
• Dust your work surface with cornstarch
• Remove the mochi from the mold and place it on the dusted surface
• Dust the top of the mochi with more cornflour and cut it into 12 pieces of mochi with an oiled knife
• Separate the pieces and dust all sides of the mochi with cornflour
• Enjoy!