Description
Banana Mochi Rolls are a delightful Asian dessert featuring soft, chewy mochi dough wrapped around sweet ripe bananas. This gluten-free, vegetarian treat combines the subtle sweetness of mochiko flour with fresh bananas and optional shredded coconut for added texture and flavor. Prepared quickly using a microwave, these rolls are perfect for a light snack or dessert.
Ingredients
Scale
Mochi Dough
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Filling & Coating
- 2 ripe bananas
- 1/2 cup sweetened shredded coconut (optional)
- Cornstarch or potato starch for dusting
Instructions
- Prepare Mochi Mixture: In a microwave-safe bowl, whisk together glutinous rice flour, water, sugar, salt, and vanilla extract until the batter is smooth and free of lumps.
- Microwave Mochi: Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Remove and stir the mixture thoroughly, then return to microwave for another 1 to 2 minutes, stirring every 30 seconds, until the mochi becomes thick, translucent, and slightly sticky.
- Cool Mochi: Let the cooked mochi cool slightly until it is safe to handle but still warm and pliable.
- Prepare Bananas: Peel the bananas and cut each one in half crosswise to create manageable pieces for wrapping.
- Prepare Work Surface: Dust a clean surface generously with cornstarch or potato starch to prevent sticking. Transfer the mochi onto this surface and sprinkle the top with additional starch to keep it from becoming sticky.
- Form Mochi Rolls: Divide the mochi into two equal portions. Flatten each portion into a rectangle large enough to wrap comfortably around a banana half. Place a banana piece in the center of the flattened mochi, then carefully roll the mochi around it, sealing the edges completely to encase the banana.
- Add Coconut Coating (Optional): Roll the wrapped mochi banana gently in shredded coconut to add extra flavor and texture, if desired.
- Serve or Store: Slice each roll into rounds for serving. Enjoy immediately or refrigerate in an airtight container for up to 24 hours for a firmer texture.
Notes
- Use very ripe bananas for optimal flavor and natural sweetness.
- If the mochi dough is too sticky to handle, dust your hands and the work surface with additional starch.
- Mochi rolls are best enjoyed fresh but can be chilled to achieve a firmer texture.
- The shredded coconut coating is optional but adds a pleasant contrast in texture.
