Start by placing fresh watermelon cubes into a blender. Blend until smooth, then strain the mixture through a fine sieve to extract ¾ cup of juice.

In a large mixing bowl, thoroughly whisk together glutinous rice flour, tapioca starch, and maple sugar until well combined.

Create a well in the center of the dry ingredients. Carefully pour in the ¾ cup of watermelon juice along with 1 tablespoon of avocado oil. Mix until smooth.

Preheat a non-stick pan over low-medium heat. Pour the mochi mixture into the pan, stirring constantly for about 3–4 minutes until it thickens.

Transfer the mochi dough to a sheet of parchment paper and shape it into a square approximately 15 x 15 cm. Refrigerate for 1–2 hours.

Dust a clean surface with glutinous rice flour. Using an oiled knife, slice the chilled Watermelon Mochi into bite-sized cubes.