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Banana Mochi

A chewy and slightly sweet dessert, Banana Mochi captures tender baked bananas wrapped in glutinous rice dough and dusted with coconut flakes for a comforting treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Asian, Filipino
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 130 g glutinous rice flour Essential for chewy texture
  • 40 g cornstarch
  • 30 g granulated sugar
  • 160 g milk Can be replaced with coconut or almond milk for a vegan version
  • 8 g vegetable oil Peanut oil is recommended, can also use butter
  • 10 g dragon fruit juice Optional for color and subtle flavor
Filling
  • 8 small bananas Use slightly underripe bananas for best results
Coating
  • Coconut flakes For rolling the mochi

Method
 

Preparation
  1. In a mixing bowl, combine glutinous rice flour, cornstarch, sugar, and milk. Stir until smooth and free of lumps.
  2. Pour into a shallow dish, cover tightly with foil, and steam over simmering water for 20 minutes until set and firm.
  3. Allow to cool slightly, then mix in vegetable oil and optional dragon fruit juice. Knead the warm dough until smooth and elastic.
Shaping
  1. Pinch a piece of dough, flatten it into a round disc, and place a banana in the center.
  2. Wrap the mochi around the banana and seal the edges gently.
  3. Roll each mochi in coconut flakes until fully coated.
Serving
  1. Serve immediately warm or let cool to room temperature.

Notes

Store leftover mochi in an airtight container at room temperature for up to a day or in the refrigerator for up to 2 days. Do not freeze after coating with coconut.