Prepare Watermelon Juice: Cut fresh watermelon into cubes and blend until smooth. Strain the mixture to discard seeds and pulp, measuring out ¾ cup of watermelon juice.

Mix Dry Ingredients: In a bowl, combine glutinous rice flour, tapioca starch, and maple sugar. Whisk until smooth, then create a well and add watermelon juice and avocado oil. Mix until lump-free.

Cook the Mochi Mixture: Heat a non-stick pan over low-medium heat and add avocado oil. Pour in the mochi mixture, stirring continuously for 3-4 minutes until it thickens into dough.

Shape the Mochi Dough: Transfer the dough onto parchment paper and flatten it into a 15x15 cm square. Chill in the refrigerator for 1-2 hours.

Cut and Dust the Mochi: Once firm, dust the mochi with glutinous rice flour, slice into cubes using an oiled knife, and dust each piece to prevent sticking.

Serve and Enjoy: Serve immediately for the best chewy texture and enjoy the refreshing flavor of your Watermelon Mochi.