These Banana Mochi are so easy to make because you can cut the bananas into the perfect mochi size. I am using some bruised bananas that I have been ripening for over a week. I was going to save them for banana bread but I got a fat craving for mochi so here we are.
Obsessed with mochi? Try my Whole Peach Mochi and Durian Mochi next!
๐ About This Recipe
These banana mochi are very simple to make and I love to eat them with a side of vanilla ice cream. You want to make sure your bananas are ripe but not too ripe. I like them to be completely yellow with no green parts, with a couple of bruises here and there. I do not like bananas that are too ripe because they lose a bit of their fruitiness.
For the mochi dough, I am using a standard recipe with glutinous rice flour, water, and sugar. If you follow this blog, you know I love making mochi in the microwave. It is super easy and there is no need to heat up water on the stove.
I will also be showing another technique which is freezing the dough! It makes shaping the mochi much easier. After I cut them, I put them on parchment paper and freeze them for 20 minutes.
๐ง Ingredients
- Bananas: You have probably already guessed we will need bananas.
- Glutinous Rice Flour: This is what gives the mochi skin a chewy texture. You can buy it at most Asian markets and Western grocery stores. It will usually have a green label. Do not confuse it with regular rice flour which has a red label.
- Sugar: We need ยผ cup, which may seem like a lot, but it is necessary for two reasons. First, the dough will taste overly starchy without it, and second, it makes the dough more tender.
- Cornstarch: This is just for dusting your work surfaces and the mochi so that the mochi doesn't stick to everything.
- Water: Of course we need some water to form the dough. You can also use other liquids like milk or coconut milk.
๐ช Instructions
STEP 1: In a medium microwave-safe bowl, combine the glutinous rice flour and sugar. Whisk in the water until smooth.
STEP 2: Cover the bowl with a wet paper towel or a large plate. Microwave the mochi mixture for 1 minute, then remove it from the microwave and stir with a wet spatula. Repeat this process two more times until the mochi is thick and translucent. Let the mochi cool for 5-10 minutes.
STEP 3: Dust your work surface with a generous amount of cornstarch. Place the mochi on the surface and dust it with cornstarch. Cut the mochi into eight pieces.
Optional: You can transfer the mochi pieces to a parchment-lined baking sheet and freeze for 20 minutes. This will make shaping them much easier.
STEP 4: Flatten a piece of mochi between your palms. Try to make the edges a little thinner than the center. Place a chunk of banana in the center.
STEP 5: Pull the sides of the mochi over the banana and pinch to seal. Dust a small amount of cornstarch on the outside and use a pastry brush to remove excess. Place the banana mochi seam-side down and repeat with the remaining mochi.
At this point, the mochi are ready to serve. However, I like to refrigerate them for an hour so that the banana is cold. These can be kept in an airtight container in the refrigerator for up to three days, but keep in mind the mochi tends to dry out after two days.
๐ Recipe
Banana Mochi Recipe (4 Ingredients)
Ingredients
- 2 bananas (cut into 1-inch chunks)
- 1 cup glutinous rice flour (or mochiko flour)
- 1 cup water
- ยผ cup sugar
- ยฝ cup cornstarch (for dusting)
Instructions
- In a medium microwave-safe bowl, combine the glutinous rice flour and sugar. Whisk in the water until smooth. Cover the bowl with a wet paper towel or a large plate. Microwave the mochi mixture for 1 minute, then remove it from the microwave and stir with a wet spatula. Repeat this process two more times until the mochi is thick and translucent. Let the mochi cool for 5-10 minutes.
- Dust your work surface with a generous amount of cornstarch. Place the mochi on the surface and dust it with cornstarch. Cut the mochi into eight pieces. Optional: You can transfer the mochi pieces to a parchment-lined baking sheet and freeze for 20 minutes. This will make shaping them much easier.
- Flatten one portion between your palms and use a pastry brush to dust off excess cornstarch. Place a piece of banana in the center. Pull the sides of the mochi over the banana and pinch to seal. Dust a small amount of cornstarch on the outside and use a pastry brush to remove excess. Place the banana mochi seam-side down and repeat with the remaining mochi.
Leave a Reply