Juicing Watermelon: Blend fresh watermelon cubes until smooth, then strain through a fine mesh sieve for about ¾ cup of juice.

Mixing Dry Ingredients: In a bowl, whisk glutinous rice flour, tapioca starch, and maple sugar. Create a well, pour in watermelon juice and avocado oil, then stir until smooth.

Cooking the Mixture: Heat a non-stick pan over low-medium heat, pour in the mochi mixture, and stir constantly for 3-4 minutes until thick.

Shaping Dough: Transfer the mochi dough to parchment paper, shape into a square, cover, and refrigerate for 1-2 hours until firm.

Cutting: Dust a surface with glutinous rice flour, slice the chilled mochi into cubes with an oiled knife, and serve immediately.