Vegan Watermelon Bowl with Banana Mochi Dumplings & Pink Agar Jelly
Refreshing vegan summer dessert served in a watermelon bowl — filled with banana mochi dumplings, pink agar jelly, and fizzy watermelon syrup. Gluten-free, light, and perfect for hot days.
Equipment
- Spoon
- Bowl
Ingredients
For the bowl & toppings
- 1 small seedless watermelon or temari watermelon, if available
- 8–10 banana shiratama dumplings made with mashed banana — see note for recipe, or use plain shiratama
- 1 cup pink agar jelly colored with common mallow flowers — see note for recipe, or use plain agar jelly
- Fresh mint leaves any type of mint you like
For the syrup
- Fresh watermelon juice collected from the carved watermelon
- sparkling water
- simple syrup 50 g water + 5–10 g sugar, simmered until dissolved, cooled
Instructions
- Carve the watermelon: Cut the watermelon in half. Using a melon baller or spoon, scoop out the flesh into round balls. Reserve the juice separately.1 small seedless watermelon
- Prepare the syrup: Mix the reserved watermelon juice with simple syrup. Adjust sweetness to taste.Fresh watermelon juice, simple syrup
- Assemble: Place banana mochi dumplings, watermelon balls, agar jelly and fresh mint into the carved watermelon shell.8–10 banana shiratama dumplings, 1 cup pink agar jelly
- Add the sparkle: Pour in the watermelon syrup, then top up with sparkling water.Fresh mint leaves, sparkling water
- Serve: Enjoy immediately while it’s fizzy and chilled.
Notes
- Banana shiratama mochi dumplings : Mash a ripe banana into shiratama (rice flour) dough, then shape and boil until chewy, adding a gentle natural sweetness.
- Agar Jelly Color: Steeping common mallow flowers in hot water creates a natural pale pink hue, but hibiscus or strawberry puree can be used instead.
- Extra Refreshing: Add ice cubes or frozen berries to keep it cool on hot days.