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Banana Mochi

Banana Mochi

Victoria Ngai
Instead of making banana bread again, try turning those week-old bananas into banana mochi! These soft stretchy mochis are great as a snack by themselves or as an ice cream topping.
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Total Time 2 hours
Course Dessert
Cuisine Japanese
Servings 8
Calories 176 kcal

Ingredients
  

Part 1

  • 215 g bananas (2 medium ripe bananas)
  • 15 g brown sugar
  • 30 g white sugar
  • 1 tsp vanilla extract
  • 80 g water
  • ΒΌ tsp salt

Part 2

  • 80 g white sugar
  • 10 g oil
  • 300 g water
  • 150 g glutinous rice flour
  • 30 g rice flour

Part 3

  • 60 g rice flour
  • 40 g cornstarch

Instructions
 

Part 1

  • Peel and mash two bananas. Add all ingredients from part 1 to a medium saucepan over medium heat. Stir constantly until lightly browned (about 15 minutes). Remove from heat and let cool to room temperature.

Part 2

  • Add sugar, oil, and water from part 2 to the saucepan from part 1. Mix thoroughly.
  • Add glutinous and non-glutinous rice flours to the saucepan, and use an immersion blender to mix together until there are no chunks remaining.
  • Brush oil on the inside of a 9-inch steaming dish (a heat-safe pasta bowl works as well). Place the steaming dish in a saucepan filled with 1 inch of water.
  • Pour the batter into the steaming dish. Steam over medium-high heat for 30 -40 minutes. The mixture should thicken and no longer be runny or separated when the steaming dish is tilted left or right. Remove from heat.
  • Beat the mochi in a circular motion using a wooden spatula for five minutes. Let cool to room temperature.

Part 3

  • Toast rice flour in a small saucepan over medium-low heat for a few minutes to eliminate any bacteria. Let cool to room temperature.
  • Mix together rice flour and cornstarch. Sprinkle the mixture over the work surface. Dust your hands with the rice flour and cornstarch mixture.
  • Place the mochi onto the work surface and sprinkle more cornstarch and rice flour on top.
  • Knead the mochi dough for a few minutes. Then, shape the dough into a thick log.
  • From one end, roll the dough into a 1 cm rope and cut the rope into smaller pieces using a floured bench scraper.
  • As you continue to roll and cut mochi bites, generously dust them in cornstarch and rice flour, making sure they are coated where the mochi was cut.
  • Optional: After you have cut all your mochi, lightly toss them in a sifter to remove excess cornstarch and rice flour.
  • Store in an airtight container in the fridge for up to three days or freeze in a Ziploc bag.
  • Enjoy it by itself or with ice cream!
Keyword Banana Mochi, Japanese Banana Bread