Chop fresh watermelon into chunks and blend it until smooth. Strain the puree through a fine mesh strainer to remove any pulp.

In a large bowl, combine the sweet rice flour and sugar, giving it a good stir to blend.

Slowly add the watermelon puree and water to the dry mix. Stir continuously until you have a smooth, lump-free batter.

Pour the mixture into a microwave-safe bowl and cover it with plastic wrap, leaving a small vent for steam. Microwave for about 2 minutes, then stir. Repeat this process for another 2-3 minutes until the mixture thickens into a sticky dough.

Once cooked, dust a clean surface with cornstarch. Transfer the dough onto the surface and let it cool slightly.

Once manageable, knead it briefly and then use a rolling pin to flatten it to about 1/2 inch thick.

Use a round cookie cutter to cut out circles of mochi. If adding a filling, place a small amount in the center, fold the edges over, and pinch to seal.

Dust each mochi piece with cornstarch to prevent sticking. Arrange on a plate and they’re ready to enjoy!