Cut a ripe watermelon into chunks, then blend until smooth. Strain to get ¾ cup of fresh watermelon juice.

In a bowl, combine glutinous rice flour, maple sugar, and tapioca starch. Make a well and add watermelon juice and 1 tbsp avocado oil. Whisk until smooth.

Heat a non-stick skillet over low to medium heat, add 1 tbsp avocado oil, and pour in the mochi mixture. Stir continuously for 3-4 minutes.

Remove from heat and let the mixture cool slightly. Transfer to parchment paper, shape into a ball and then press into a square. Cool at room temperature and refrigerate for 1-2 hours.

Dust the cooled mochi with glutinous rice flour, cut into cubes or strips, and serve immediately.