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Banana Mochi

Banana Mochi: Chewy Coconut Delight You'll Love

This Banana Mochi recipe blends chewy mochi with ripe bananas, creating a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi
  • 1 cup Glutinous Rice Flour Essential for the chewy texture.
  • 2 tablespoons Cornstarch Helps create a light and smooth consistency.
  • 2 tablespoons Granulated Sugar Sweetens the mochi perfectly.
  • 1/2 cup Milk Almond milk or coconut milk as alternatives.
  • 1 tablespoon Oil (or Melted Butter) Adds richness.
  • 1 tablespoon Dragon Fruit Juice (optional) Enhances color.
For the Filling
  • 2 pieces Bananas Ripe bananas elevate the flavor.
For Coating and Presentation
  • 1 cup Coconut Flakes Adds a delightful crunch.
  • 1 tablespoon Powdered Sugar (optional) Enhances the visual appeal.

Equipment

  • Mixing Bowl
  • Steamer
  • Heatproof Dish
  • Kitchen towel

Method
 

Step‑by‑Step Instructions for Banana Mochi
  1. Combine 1 cup of glutinous rice flour, 2 tablespoons of cornstarch, and 2 tablespoons of granulated sugar in a mixing bowl. Gradually add ½ cup of milk, stirring until smooth.
  2. Pour the mochi mixture into a heatproof dish, cover and steam over medium heat for about 20 minutes.
  3. Remove from the steamer, let cool slightly. Add 1 tablespoon of oil and optional dragon fruit juice; knead for 3-5 minutes.
  4. Divide the dough into small pieces, flatten each to about 2-3 inches in diameter.
  5. Insert cut banana pieces in the center, fold edges over to seal.
  6. Roll each mochi in coconut flakes to coat.
  7. Dust with powdered sugar if desired, and arrange on a platter for serving.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 2mgIron: 3mg

Notes

Use glutinous rice flour for best results. Store leftovers in an airtight container at room temperature for up to 24 hours.

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