Banana Mochi (香蕉糕)
Banana Mochi (香蕉糕)
Ingredients
For the Banana Mochi Dough
- 3-4 overripe bananas, (about 250 to 300 g total peeled weight)
- 60 g granulated sugar
- 10 g neutral oil
- 80 g water
- 160 g glutinous rice flour
- 50 g rice flour
For the Toasted Flour
- 50 g glutinous rice flour
Instructions
- 1
Place the overripe bananas in a large bowl and mash them thoroughly into a smooth paste.
⏱️ 3 min
- 2
Add the granulated sugar, neutral oil, and water to the mashed bananas. Mix well until all ingredients are combined.
⏱️ 2 min
- 3
Gradually add the glutinous rice flour and rice flour to the banana mixture. Combine thoroughly until a thick, uniform batter forms.
⏱️ 3 min
- 4
Prepare a steamer. Pour the batter into a heatproof dish or pan that fits into your steamer. Steam the batter over medium heat for 25 minutes, or until cooked through and translucent.
⏱️ 25 min
- 5
While the mochi batter is steaming, toast the 50 g of glutinous rice flour. Place the flour in a dry pan over medium-low heat. Stir continuously for about 3-5 minutes until it takes on a very slight yellow hue and smells fragrant and toasty. Remove from heat and set aside.
⏱️ 5 min
- 6
Once steamed, carefully remove the hot mochi dough from the steamer. While still hot, use a sturdy spoon or spatula to knead the mixture vigorously in the bowl for about 3-5 minutes. Continue kneading until the dough becomes smooth and starts to pull away from the sides of the bowl.
⏱️ 5 min
- 7
Heavily dust a clean work surface with a generous amount of the toasted glutinous rice flour. Transfer the hot mochi dough onto the floured surface, ensuring all surfaces of the dough are thoroughly coated with the toasted flour to prevent sticking.
⏱️ 2 min
- 8
Using a rolling pin, roll the dough out evenly until it forms a rectangular shape with an approximate thickness of 0.5 cm (1/4 inch). Throughout this process, ensure the dough remains well-covered with the toasted flour, adding more as needed.
⏱️ 3 min
- 9
Starting from one of the long sides of the rectangle, carefully roll the dough up tightly to form a long log.
⏱️ 1 min
- 10
Using a sharp knife, cut the log into your desired shapes and sizes. You can cut them into small rounds, squares, or diagonal pieces.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Mochi (香蕉糕)
For the Banana Mochi Dough
- 3-4 overripe bananas, (about 250 to 300 g total peeled weight)
- 60 g granulated sugar
- 10 g neutral oil
- 80 g water
- 160 g glutinous rice flour
- 50 g rice flour
For the Toasted Flour
- 50 g glutinous rice flour
Instructions
- 1
Place the overripe bananas in a large bowl and mash them thoroughly into a smooth paste.
⏱️ 3 min - 2
Add the granulated sugar, neutral oil, and water to the mashed bananas. Mix well until all ingredients are combined.
⏱️ 2 min - 3
Gradually add the glutinous rice flour and rice flour to the banana mixture. Combine thoroughly until a thick, uniform batter forms.
⏱️ 3 min - 4
Prepare a steamer. Pour the batter into a heatproof dish or pan that fits into your steamer. Steam the batter over medium heat for 25 minutes, or until cooked through and translucent.
⏱️ 25 min - 5
While the mochi batter is steaming, toast the 50 g of glutinous rice flour. Place the flour in a dry pan over medium-low heat. Stir continuously for about 3-5 minutes until it takes on a very slight yellow hue and smells fragrant and toasty. Remove from heat and set aside.
⏱️ 5 min - 6
Once steamed, carefully remove the hot mochi dough from the steamer. While still hot, use a sturdy spoon or spatula to knead the mixture vigorously in the bowl for about 3-5 minutes. Continue kneading until the dough becomes smooth and starts to pull away from the sides of the bowl.
⏱️ 5 min - 7
Heavily dust a clean work surface with a generous amount of the toasted glutinous rice flour. Transfer the hot mochi dough onto the floured surface, ensuring all surfaces of the dough are thoroughly coated with the toasted flour to prevent sticking.
⏱️ 2 min - 8
Using a rolling pin, roll the dough out evenly until it forms a rectangular shape with an approximate thickness of 0.5 cm (1/4 inch). Throughout this process, ensure the dough remains well-covered with the toasted flour, adding more as needed.
⏱️ 3 min - 9
Starting from one of the long sides of the rectangle, carefully roll the dough up tightly to form a long log.
⏱️ 1 min - 10
Using a sharp knife, cut the log into your desired shapes and sizes. You can cut them into small rounds, squares, or diagonal pieces.
⏱️ 1 min