Description
Banana Mochi Rolls are a delightful Japanese-inspired dessert featuring soft and chewy glutinous rice dough filled with sweet banana slices and optional fillings like red bean paste or Nutella. Made quickly in the microwave, these mochi rolls offer a naturally sweet, dairy-free treat perfect for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup coconut milk
- 1 ripe banana, mashed
- 1/2 teaspoon vanilla extract
Filling Ingredients
- 1 additional banana, sliced lengthwise or into chunks
- Optional fillings: sweetened red bean paste or Nutella
For Dusting
- Cornstarch or potato starch
Instructions
- Prepare the Mochi Dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, coconut milk, mashed banana, and vanilla extract. Mix thoroughly until the batter is smooth and well combined.
- Microwave the Dough: Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Remove, stir the mixture carefully, then microwave again for an additional 1 to 2 minutes until the dough turns translucent and is fully cooked through.
- Cool the Dough: Allow the mochi dough to cool slightly to a manageable temperature while preparing your workspace.
- Shape the Mochi Rolls: Lightly dust a clean surface with cornstarch or potato starch. Transfer the mochi dough onto the surface, flatten it evenly, and cut it into equal-sized portions.
- Add the Filling: Place a slice or chunk of banana or your chosen filling in the center of each portion. Carefully wrap the mochi dough around the filling, rolling or shaping it into a ball or roll to fully encase the filling.
- Finish and Serve: Dust the completed mochi rolls lightly with more starch to prevent sticking. Serve the mochi at room temperature or chilled according to your preference.
Notes
- Use plastic gloves or lightly wet your hands to handle the sticky mochi dough easily without sticking.
- Store leftover mochi rolls in an airtight container at room temperature for up to 1 day or refrigerate for up to 2 days, noting that the texture may become firmer when chilled.
