Step 1: Make the Watermelon Juice. Begin by cutting fresh watermelon into chunks and blend them in a blender until smooth. Strain the mixture through a fine mesh sieve to remove any pulp and seeds. Measure out three-quarters of a cup of this refreshing watermelon juice.

Step 2: Prepare the Mochi Mixture. In a large mixing bowl, whisk together glutinous rice flour, maple sugar, and tapioca starch until thoroughly combined. Create a well in the center and pour in the measured watermelon juice along with one tablespoon of avocado oil. Whisk until it forms a smooth batter.

Step 3: Cook the Mochi. Place a non-stick skillet on low-medium heat and add a tablespoon of avocado oil. Pour the prepared mochi mixture into the skillet, stirring continuously for 3-4 minutes until it thickens and turns dark pinkish.

Step 4: Shape the Mochi. Remove the mochi from the skillet, let it cool slightly, then form it into a sticky ball and flatten it into a square. Press it down into a 15cm x 15cm container, cover, and refrigerate for 1-2 hours until firm.

Step 5: Dust and Cut the Mochi. Dust a clean surface with glutinous rice flour, remove the mochi from the container, and place it on the floured surface. Cut into cubes or strips, dusting each piece with additional flour. Serve chilled.