Go Back

Banana Mochi

A playful treat that combines chewy glutinous rice and tender bananas, perfect for potlucks or as a nostalgic snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Mochi
  • 130 g glutinous rice flour
  • 40 g cornstarch
  • 30 g granulated sugar
  • 160 g milk Can be replaced with plant-based milk for vegan option
  • 8 g vegetable oil (peanut oil recommended) You can also use 10 g of butter
  • 10 g dragon fruit juice (optional) For color; can substitute with beet juice or raspberry puree
For the Filling
  • 8 small bananas Use slightly underripe bananas for best results
For Coating
  • Coconut flakes For coating the mochi

Method
 

Preparation
  1. In a mixing bowl, combine glutinous rice flour, cornstarch, sugar, and milk. Stir until smooth.
  2. Pour the mixture into a shallow dish, cover, and steam for 20 minutes until firm.
  3. Mix in vegetable oil (or butter) and dragon fruit juice. Knead until smooth.
Assembly
  1. Pinch a small piece of dough, flatten it, and wrap it around a banana.
  2. Roll the Banana Mochi in coconut flakes until fully coated.

Notes

Serve warm or at room temperature. Store in an airtight container for up to 24 hours. Refrigerate for up to 3 days but re-steam or microwave briefly before serving to restore chewiness. Freeze for up to 1 month and then thaw and steam to refresh.