"Banana Mochi as a dessert to an Asian dinner goes wonderfully! Mochi are Japanese rice cakes made with mochigome, a Japanese glutinous rice.
The steamed mixture is traditionally beaten and turned, one man beats, and one reaches into the pot and turns. Only a well-coordinated team can do this, without harm! Traditionally, mochi is a New Year's dessert, but meanwhile it is offered all year round in all kinds of flavors.
By the way, the mochi originated in China and was introduced to Japan by travelers."
Banana Mochi
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Made with mochigome, Japanese glutinous rice, these chewy Japanese rice cakes are traditionally steamed, beaten, and turned until they're perfectly smooth and stretchy. While traditionally a New Year's dessert, mochi is now enjoyed year-round in a variety of flavors, including this delightful banana variation.
Jump to Section
- Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 3 ripe bananas
- 1 1/4 cup glutinous rice flour
- 1/2 cup rice flour
- 1/2 cup sugar
- 1 cup water
- 1 tablespoon oil
- 3/4 cup toasted rice flour, for topping
Method
Step 1
Blend the bananas, sugar, water, oil, rice flour and glutinous rice flour in a blender.
Step 2
Fill a wok with water and bring to a boil. Place a grid on top. Pour the pureed mixture onto a greased tray the same size of the pan and smooth it out. Cover with aluminum foil. Place this tray on the grid and steam the mixture for 20-30 minutes, depending on its thickness.
Step 3
Remove the mass from the tray and fold and knead with a spoon. The mass is quite sticky! Then spread the mass on a mat, cut strips about 10 cm wide and roll up these strips.
Step 4
Cut the rolls into about 5 slices each (or more if you want smaller mochis) and roll each slice in the toasted flour into a ball.
Step 5
Store these balls in a container in the refrigerator or freezer until ready to use. Turn again in the toasted flour before serving. If frozen, remove from freezer 30 minutes before serving.