Description

This delightful mochi treat combines the chewy texture of glutinous rice dough with the natural sweetness of small bananas, all wrapped in a layer of coconut flakes. Ideal for any occasion, this easy-to-make recipe offers a perfect balance of creamy, fruity, and tropical flavors with a visually appealing pink hue if using dragon fruit juice. The steaming method ensures a soft and tender mochi exterior that pairs wonderfully with the tender bananas inside.

Ingredients

Mochi Dough

130 g glutinous rice flour
40 g cornstarch
30 g granulated sugar
160 g milk
8 g vegetable oil (peanut oil recommended) or 10 g butter
10 g dragon fruit juice (optional)

Filling & Coating

8 small bananas
Coconut flakes for coating

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mochi Dough: In a mixing bowl, combine the glutinous rice flour, cornstarch, granulated sugar, and milk. Stir thoroughly until the mixture is smooth and free of lumps, creating the base of your mochi dough.
Steam the Mixture: Pour the prepared mixture into a shallow dish and cover it. Place it in a steamer and steam for 20 minutes until the dough firms up and becomes elastic but tender.
Add Oil and Flavor: Remove the steamed dough from the steamer. While still warm, mix in the vegetable oil or butter along with the optional dragon fruit juice to add richness and a subtle fruity note. Knead the dough until it becomes smooth and pliable.
Shape the Mochi: Pinch off a small piece of dough and flatten it with your fingers to form a disc. Wrap each small banana completely with the flattened mochi dough, ensuring the banana is wrapped tightly for a neat appearance.
Coat with Coconut: Roll each banana mochi ball generously in coconut flakes, covering the exterior completely to add texture and flavor.

Notes

Using peanut oil is recommended for the vegetable oil for a subtle flavor that complements the mochi.
Dragon fruit juice is optional but will add a lovely pink color and mild flavor.
Make sure the bananas are small and ripe but firm for the best texture inside the mochi.
Steam the mochi dough properly; under-steaming may result in a sticky or uncooked texture.
Consume the mochi fresh for best taste and texture, as the outer coating can soften over time.