Chewy Banana Mochi Rolls
Growing up, it was always a treat when my parents brought my brother and I to one of the Chinese bakeries in town. The smell of pastries was always wonderful and we would stare endlessly at the display of cakes, cookies, pastries, and breads. One of my favorite treats were these chewy banana mochi rolls. I love the chewy texture of mochi and it is one of major weaknesses! I do remember these rolls with a very artificial banana flavoring so with my recipe I opted to use fresh bananas.
I don’t see these chewy banana rolls anymore in the bakeries in town. Perhaps, they are just not as popular anymore so the bakeries stopped making them. But, to me they will always bring back memories from my childhood. I hope I can inspire you to make these from scratch if you remember them from your childhood as well.
Chewy Banana Mochi Rolls
- 30g glutinous rice flour, reserved for toasting
- 150g glutinous rice flour
- 50g rice flour
- 2 large ripe bananas
- 100g sugar
- 100g water
- 14g vegetable oil
- oil for greasing the pan
Toasting glutinous rice flour
- In a nonstick skillet over medium heat, add in 30g of the glutinous rice flour. Heat and stir constantly for 5 minutes until the flour is toasted. Remove from the heat and allow to cool.
- In a blender, add in the bananas and blend until smooth. Add in the sugar, oil and water and blend until smooth. Add in the glutinous rice flour and rice flour and blend until smooth.
- Pour the batter into a 9” greased pan. Tap on the counter a few times to remove the air bubbles and cover with foil.
- Steam on medium heat for 20 minutes.
Making the rolls
- Once the dough has finished steaming, remove it to a small mixing bowl. It will be very hot and very sticky. Using chopsticks or a spatula, beat/mix/agitate the cooked dough for 5 minutes.
- After 5 minutes, scrape out the dough onto your counter dusted with the toasted glutinous rice flour. Cover it completely with the toasted flour and roll out to a thin flat rectangular shape.
- Divide the rectangle in half to create two pieces of rolled out dough. One at a time, tightly roll up the dough while brushing off the excess flour as you roll. You will end up with 2 logs. Trim off the ends and then slice the logs into desired length. They are best the first day but do stay fresh for another day well wrapped.
I would like to try this recipe if you could convert to standard US measurements