Cut a ripe watermelon into chunks and blend until smooth. Strain to obtain ¾ cup of pure watermelon juice.

In a large mixing bowl, combine glutinous rice flour, maple sugar, and tapioca starch. Create a well in the center and pour in watermelon juice and 1 tablespoon of avocado oil, whisk until smooth.

In a non-stick skillet over low-medium heat, add remaining tablespoon of avocado oil. Stir in watermelon mixture and cook for 3-4 minutes until thickened.

Transfer the mochi mixture onto a lightly oiled surface. Let it cool, shape it into a ball, and flatten it in a parchment-lined container. Refrigerate for 1-2 hours.

Sprinkle glutinous rice flour on your work surface. Cut the chilled mochi into cubes or strips, dust each piece with rice flour, and serve immediately.