Summer Cantaloupe Chia Mochi

Combine chia seeds and 120 ml whole milk in a small bowl. Stir well and refrigerate for 30 minutes until seeds have fully swollen and the mixture has a gel-like consistency.

Grind rolled oats and white rice separately into fine powders using a blender or spice grinder.

Toast the ground oat powder in a dry saucepan over medium heat for 2-3 minutes, stirring constantly, until fragrant and lightly golden.

Whisk in the remaining 180 ml whole milk and white sugar. Cook over medium-low heat, stirring continuously, for 5-6 minutes until the mixture thickens into a smooth, pliable dough that pulls away from the pan edges.

Transfer dough to a lightly oiled surface. Cover with damp cloth and rest for 10 minutes.

Blend the soaked chia mixture with 200 g cantaloupe puree until smooth and uniform.

Divide the rested dough into 8 equal portions. On a lightly oiled surface, roll each portion into a thin flat disc about 3 inches in diameter.

Spoon 1-2 teaspoons of chia-cantaloupe filling onto the center of each disc. Gather the edges and pinch firmly to seal, forming a small parcel. Place seam-side down on a plate.

Dice the remaining 100 g cantaloupe into small cubes. Serve the mochi immediately, garnished with fresh cantaloupe cubes alongside.