Cut open a fresh watermelon, scoop out the flesh, remove seeds, and blend it into juice. Strain through a sieve to remove pulp. Measure out 200g and set aside.

In a clean mixing bowl, add 150g glutinous rice flour, 20g sugar, and 40g cornstarch. Mix well.

Pour in 200g watermelon juice and 25g corn oil. Stir until smooth with no lumps—this should form a silky batter.

Transfer the batter into a nonstick pan. Turn heat to low and stir constantly with a spatula.

The mixture will slowly thicken—keep stirring until it turns into a smooth, sticky dough that clumps together. Turn off the heat.

Allow the dough to cool down until warm to the touch (not hot).

Dust your work surface with cooked glutinous rice flour, then place the dough on top.

Knead and stretch it for a few minutes to improve its elasticity. Flatten the dough into a mold or press it flat. Cover with parchment or plastic wrap and refrigerate for 1 hour.

Remove the mochi from the fridge. Dust with more cooked glutinous rice flour and slice into bite-sized pieces. Enjoy chilled!