Hong Kong Banana Mochi Rolls

Description

Hong Kong Banana Mochi Rolls

These Hong Kong-style Banana Mochi Rolls are inspired by a childhood favorite snack. Made with real bananas, these soft, chewy rolls are perfect for when you have overripe bananas lying around. The combination of glutinous rice flour and real fruit makes them irresistibly tender and naturally sweet. A nostalgic bite that both kids and adults can enjoy!

300g peeled bananas
150g glutinous rice flour
50g rice flour
100g sugar
100g water
1 Tbsp oil For dusting:
100g toasted glutinous rice flour

Directions:
1. Toast 100g glutinous rice flour until lightly browned.
2. Blend bananas, sugar, water, oil, glutinous rice flour, and rice flour into a smooth batter.
3. Pour into an oiled pan, cover, and steam for 20 mins.
4. Knead, roll, and cut into rolls.

Prep Time: 25 mins
Kcal: 234 per serving

Step-by-Step Guide

Follow these detailed instructions for perfect mochi rolls every time.

1. Prepare the Toasted Flour: In a dry pan over medium-low heat, toast 100g of glutinous rice flour. Stir constantly for 5-7 minutes until it is fragrant and takes on a very light tan color. Set aside to cool completely on a plate. This is your dusting flour.
2. Make the Batter: In a blender, combine the 300g of peeled bananas, 100g sugar, 100g water, and 1 Tbsp oil. Blend until smooth. Add the 150g glutinous rice flour and 50g rice flour. Blend again until you have a completely smooth, lump-free batter.
3. Steam the Dough: Lightly grease an 8-inch round or square pan. Pour the batter into the pan and cover tightly with foil. Place in a steamer over boiling water and steam for 20 minutes, or until the dough is set and translucent.
4. Knead and Shape: Carefully remove the hot dough. Let it cool just until you can handle it. Dust your work surface generously with the toasted flour. Turn the dough out and knead it for 2-3 minutes until smooth. Roll it into a large rectangle, about 1/2-inch thick.
5. Cut and Coat: Using a sharp knife or bench scraper, cut the dough into long, finger-sized rolls. Toss each roll thoroughly in the remaining toasted flour to prevent sticking.

Serving Suggestions

Enjoy these mochi rolls fresh on the day they are made. They pair wonderfully with a cup of Chinese tea or strong coffee. For a festive touch, you can roll some in shredded coconut or matcha powder instead of the toasted flour. They also make a delightful packed dessert in lunchboxes.

How-to Summary

Toast flour for coating. Blend bananas, sugars, flours, and liquids into a batter. Steam the batter for 20 minutes until set. Knead the warm dough, roll it out, cut into strips, and coat generously in the toasted flour to serve.

Frequently Asked Questions

Can I use regular all-purpose flour instead of rice flour?
No. Glutinous rice flour (also called sweet rice flour) is essential for the signature chewy, sticky texture. Rice flour helps balance the texture; substituting with wheat flour will yield a dense, gummy result.

My dough is too sticky to handle. What went wrong?
This usually means the dough needs more kneading while warm, or you did not use enough toasted flour for dusting. Ensure your work surface and hands are liberally coated with the toasted flour.

How should I store leftovers?
Store in an airtight container at room temperature for 1 day. For longer storage, wrap individually in plastic wrap and freeze for up to a month. Thaw at room temperature.

Can I reduce the sugar?
Yes, you can reduce the sugar to 70g for a less sweet version, but the sugar also contributes to the soft texture, so don’t omit it entirely.

Why did my steamed dough turn out wet?
This can happen if the steaming water boiled too vigorously, causing condensation to drip onto the dough. Ensure your pan is covered tightly with foil and that the steam is at a steady, medium boil.

Common Mistakes to Avoid

• Skipping the flour toasting: Toasting the coating flour is crucial. It removes the raw flour taste, adds flavor, and prevents the rolls from absorbing moisture and becoming slimy.
• Underseaming: If the center is still wet or opaque, steam for an additional 5 minutes. The entire dough should look uniformly translucent.
• Using cold dough: Shape the dough while it is still warm and pliable. If it cools completely, it becomes firm and harder to roll smoothly.
• Stingy dusting: Be generous with the toasted flour when coating. The rolls will stick together if not fully covered.

Conclusion

These Hong Kong Banana Mochi Rolls are a wonderfully simple way to transform overripe bananas into a cherished, chewy treat. The process is straightforward, requiring just a few key steps: toasting, blending, steaming, and shaping. By following the detailed guide and avoiding common pitfalls, you’ll master this nostalgic snack. The result is a delightfully soft, naturally sweet roll that captures the essence of a classic childhood favorite, perfect for sharing with family and friends.