Step‑by‑Step Instructions for Watermelon Mochi

• Begin by blending fresh watermelon cubes in a blender until smooth, creating a luscious liquid.
• Use a fine mesh sieve to strain the mixture, discarding any seeds and pulp. Measure out ¾ cup of the strained watermelon juice.
• In a medium bowl, whisk together 1 cup of glutinous rice flour, ¼ cup of tapioca starch, and 2 tablespoons of maple sugar until evenly combined.
• Create a well in the center and pour in the prepared watermelon juice along with 1 tablespoon of avocado oil. Whisk until smooth.
• Heat a non-stick pan over low-medium heat and add the remaining 1 tablespoon of avocado oil.
• Carefully pour the mochi mixture into the pan, stirring constantly with a spatula for about 3–4 minutes until the dough thickens.
• Transfer the sticky dough onto parchment paper and shape it into a 15 x 15 cm square. Chill in the refrigerator for 1–2 hours.
• Dust with extra glutinous rice flour and slice into bite-sized cubes, dusting each piece as you go.
• For the best texture and flavor, savor your Watermelon Mochi immediately.