Banana Mochi

Place the overripe bananas in a large mixing bowl and mash them with a fork or potato masher until a smooth paste forms.

Add the granulated sugar, neutral oil, and water to the mashed bananas; stir until the mixture is uniform and the sugar begins to dissolve.

Sift the 160 g of plain glutinous rice flour together with the 50 g of rice flour into the bowl; fold the flours into the wet mixture until a thick, cohesive batter forms with no dry pockets.

Cover the bowl with a clean kitchen towel and let the batter rest for 5 minutes while you prepare the toasted flour.

Heat a dry skillet over medium‑low heat. Add the 50 g of glutinous rice flour and toast, stirring constantly, until it turns a light golden‑yellow and releases a toasty aroma, about 3–5 minutes. Transfer the toasted flour to a plate and set aside.

Prepare a steamer basket lined with parchment paper or lightly greased. Pour the batter into the basket, spreading it evenly, and steam over medium heat for 25 minutes, or until a toothpick inserted in the center comes out clean.

While the mochi is steaming, lightly dust a clean work surface with the toasted flour.

When the steaming time is complete, remove the bowl from the steamer. While the dough is still hot, use a silicone spatula or wooden spoon to knead it in the bowl for 3–5 minutes until it pulls away from the sides and becomes smooth.

Transfer the hot dough onto the flour‑dusted surface. Using your hands, pat or roll the dough into a rectangular sheet about 0.5 cm (¼ inch) thick, ensuring all surfaces remain coated with toasted flour to prevent sticking.

Using a sharp knife, cut the rectangle into strips, then roll each strip tightly into a log shape. Slice the logs into bite‑size pieces or shape them as desired.

Serve the banana mochi at room temperature, optionally dusted with a little extra toasted flour or a drizzle of honey.