Banana Mochi
Soft, chewy banana mochi that blends overripe bananas with glutinous rice flour for a naturally sweet, sticky texture. A lightly toasted flour coating adds a subtle nutty aroma, making it a perfect quick dessert or snack.
Recipe by Patrick Kong· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 3 banana
- 2 1/10 oz granulated sugar
- 0.35 oz neutral oil
- 2 4/5 oz water
- 1 4/5 oz rice flour
Toasted Flour
- 1 4/5 oz glutinous rice flour
Instructions
- 1Place the overripe bananas in a large mixing bowl and mash them with a fork or potato masher until a smooth paste forms.
- 2Add the granulated sugar, neutral oil, and water to the mashed bananas; stir until the mixture is uniform and the sugar begins to dissolve.
- 3Sift 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.
- 4Cover the bowl with a clean kitchen towel and let the batter rest for 5 minutes while you prepare the toasted flour.
- 5Heat 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.
- 6Prepare 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.
- 7While the mochi is steaming, lightly dust a clean work surface with the toasted flour.
- 8When 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.
- 9Transfer 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.
- 10Using 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.
- 11Serve the banana mochi at room temperature, optionally dusted with a little extra toasted flour or a drizzle of honey.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Banana Mochi?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Banana Mochi recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Banana Mochi recipe come from?
- It was shared by Patrick Kong on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.